INVESTIGATIONS REGARDING THE USE OF SOY FLOUR AND ZARA IN THE BAKERY PRODUCTS

  • GROSU LUMINIŢA
    UNIVERSITY OF BACĂU, ENVIRONMENTAL PROTECTION CHEMISTRY LABORATORY
  • LEONTE MIHAI
    UNIVERSITY OF BACĂU, FOOD TECHNOLOGY AND BIOCHEMISTRY LABORATORY
  • PĂDURARU LĂCRĂMIOARA
    UNIVERSITY OF BACĂU, ENVIRONMENTAL PROTECTION CHEMISTRY LABORATORY

Abstract

This paper evidences the positive influence of the addition of zara, a by product of dairy industry, in order to obtain dough with soy flour. A 34 – 40 % zara addition in the liquid used for the preparation of dough serves as nourishing compound, improves the dough quality and contributes to the decrease of water consumption in dough preparation.

Cuvinte cheie

zara soy flour bakery dough