Today baking industry knows an intensive progress of the range of row materials by superior use of byproduct from food industry.In this research are presented the technological conditions to confirm the improvement of bread quality, made of wheat flour in addition with byproducts of butter technology, which has o positive influence over bread quality because of protein and fat content.The research uses a variable consumption of 20-40% with the condition that the amount of water will not exceed 50% reported to flour content.
