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CONTRIBUTIONS REGARDING THE INFLUENCE OF BRAN ADDING IN OBTEINING OF DIET BREAD


CIOBANU DOMNICA, LEONTE MIHAI, TULBURE MONICA, MICLĂUŞ LILIANA
UNIVERSITY OF BACĂU, UNIVERSITY OF IAŞI

Issue:

MOCM, Number 12, Volume II

Section:

MOCM - Volume II (2006)

Abstract:

By adding the bran and wheat germs additive it was establish the qualitative and nutritional growth of diet bread. The economically solution is an adding a bran in limits a 10-30% of wheat flour. For a normal and efficiency of technological results is necessary: bread yeast 5%, NaCL 2%, germs of wheat 1,5%.

Keywords:

diet bread, fermentation process, bran, wheat germs.

Code [ID]:

MOCM200612V02S01A0005 [0000738]


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