INVESTIGATIONS REGARDING THE USE OF SOY FLOUR AND ZARA IN THE BAKERY PRODUCTS
GROSU LUMINIŢA*, LEONTE MIHAI**, PĂDURARU LĂCRĂMIOARA*
*UNIVERSITY OF BACĂU, ENVIRONMENTAL PROTECTION CHEMISTRY LABORATORY, CALEA MARASESTI 157, 600115, BACĂU, ROMANIA **UNIVERSITY OF BACĂU, FOOD TECHNOLOGY AND BIOCHEMISTRY LABORATORY, CALEA MARASESTI 157, 600115, BACĂU, ROMANIA
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.