CONTRIBUTIONS REGARDING THE USE OF BARLEY FLOUR AND ZARA IN THE BAKERY PRODUCTS INDUSTRY

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

Abstract

The results of research program praised the conditions used to obtain dough through the capitalization of cereals resources with poor gluten content (barley flour) and zara, secondary product resulted from technological process of milk industrialization. Barley flour adding of 6 – 9 % and 40 % zara can be considered sufficient quantities for our goal: dietetic bakery products with reduced gluten content and increased proteins content because of zara adding.

Cuvinte cheie

barley flour zara dietetic bakery products