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CONTRIBUTIONS REGARDING THE USE OF BRAN IN OBTAINING A BAKERY PRODUCT – FERMENTATION CONDITION


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

Issue:

MOCM, Number 12, Volume II

Section:

MOCM - Volume II (2006)

Abstract:

One of the solutions regarding environment cleaning refers to valorising bran, a by- product from the operation of wheat grinding, in obtaining baking products. The research programme is conceived in the centred system, rotary compound of the second degree with four independent variables, using wheat bran in the first technological phase for obtaining dough. An addition of maximum 12% bran could be considered sufficient for achieving the baking products with optimum quality conditions.

Keywords:

bran, vegetal by-products used in obtaining baking products.

Code [ID]:

MOCM200612V02S01A0013 [0000746]


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