THE SUPERIOR USE OF CEREAL RESOURCES FOR THE OBTAINING OF THE DIETETIC BAKERY PRODUCTS OBTAINING THE DOUGH WITH BARLEY FLOUR ADDITION
CIOBANU DOMNICA, LEONTE MIHAI, PĂDURARU LACRĂMIOARA, CHIRIŢĂ MIHAELAUNIVERSITY OF BACĂU, FACULTY OF ENGINEERING, CALEA MARASESTI, NR. 157, BACĂU, ROMÂNIA
Issue:
SCSCC6, Volume IV
Section:
Volume IV (2003)
Abstract:
This research program was done in order to obtain bakery products with barley flour addition. It confirms the complex effect of barley flour about reological and quantitative features of dough.
Keywords:
barley flour, bakery produces, dietetic products.
Code [ID]:
CSCC6200304V00S01A0010 [0001381]
DOI:
Full paper:
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