CONTRIBUTIONS REGARDING THE USE OF WHEAT CHAFF AND WHEY IN THE BAKERY PRODUCTS INDUSTRY

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

Abstract

The research program done to obtain bakery products with wealthy fibres content was achieved through the use of wheat chaff, secondary product of wheat flour technology. It was used the whey, secondary product of milk industrialization, for bettering of technological parameters.

Cuvinte cheie

zara soy flour bakery dough