Abstract: | The activity investigatory is adverted to the settlement of the conditions ofbake of a dough in which used-up whey’s in proportion of 30% and germs of barley,maximum 6%, in the conditions maintain constantly next the technological parameters: theduration of ferment 60 minutes, the temperature of ferment 36 0C, bakery yeast 3%, NaCL1,5%, all report to the amount of farinaceous. |
