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RESEARCH REGARDING THE INCREASING FIABILITY OF BAKERY PRODUCTS WITH REDUCTING EFFECT ON ESSENTIAL PROTEIN BY WHEAT FLOUR


CIOBANU DOMNICA, TULBURE MONICA
UNIVERSITY OF BACĂU, UNIVERSITY OF IAƞI

Issue:

MOCM, Number 13, Volume I

Section:

Issue No. 13 - Volume I (2007)

Abstract:

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

Keywords:

diet brad, fermentation process, bran, germs of wheat.

Code [ID]:

MOCM200713V01S01A0017 [0001454]


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