RESEARCH REGARDING OF BAKING BAKERY PRODUCTS WITH BARLEY FLOUR
LEONTE MIHAI, TULBURE MONICA, CIOBANU DOMNICA UNIVERSITY OF BACĂU, MARASESTI STREET, NR. 157, BACĂU, COD - 600115; UNIVERSITY OF IAŞI, STR, D. MANGERON NO. 67, COD 700050
"To obtain bakery products with functional qualities must use: wheat flour type 800, 94 %; barley flour, 6%; fermentation duration of dough: 33-35 minutes; fermentation temperature of dough: 35ºC; baking duration, 32-35 minute; baking temperature, 200-220 ?C. The transformation of dough in final product is the results of complex process: physical, chemical, biochemical and microbiological."
