Abstract: | The researches aim was the capitalization of the byproducts from milling and baking industry, and byproducts from milk processing, and the butter obtain. The research phase refers to determine the baking parameters of the dough in which it was used a mixture of wheat flour, 7%, by product milling and byproduct to the butter obtain. The dough composition on determined the technical-economical role of the experiment, together with the devolution by capitalization. |
