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THE VALORIFICATION OF SOYA PROTEIN CONTENT BY USING IN BAKERY INDUSTRY BAKING CONDITIONS FOR DIETETICS BAKERY PRODUCTS WITH SOYA FLOUR ADDS


CIOBANU DOMNICA, LEONTE MIHAI, GHIRVU DIANA, GHIMPU MARIUS
UNIVERSITY OF BACĂU

Issue:

MOCM, Number 9, Volume I

Section:

Issue No. 9 - Volume I (2003)

Abstract:

Using soya flour in bakery products give a proteinic product by partial replacing of wheat flour. At the 6% content of the soy flour in the mix with wheat flour type 800, the baking dough could be realized at the 180°C and 33-35 minutes.

Keywords:

soya flour, proteinic bakery product.

Code [ID]:

MOCM200309V01S01A0042 [0000946]

DOI: