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CONTRIBUTIONS REGARDING THE ENVIRONMENT CLEANING BY VALORISING VEGETAL BY-PRODUCTS (PART III)


MICLAUƞ LILIANA, CIOBANU DOMNICA, LEONTE MIHAI
UNIVERSITY OF BACĂU

Issue:

MOCM, Number 9, Volume I

Section:

Issue No. 9 - Volume I (2003)

Abstract:

Using bran in the composition of baking products represents a technical- economic solution with positive ecological implications. A bran addition of 12% doesn't influence in a negative manner the settled baking conditions: temperature of 160-200°C and duration of 33 minutes.

Keywords:

bran, baking conditions, baking product.

Code [ID]:

MOCM200309V01S01A0054 [0000958]


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