THE SUPERIOR USE OF CEREAL RESOURCES FOR THE OBTAINING OF THE DIETETIC BAKERY PRODUCTS OBTAINING THE DOUGH WITH BARLEY FLOUR ADDITION

  • CIOBANU DOMNICA
    UNIVERSITY OF BACĂU
  • LEONTE MIHAI
    UNIVERSITY OF BACĂU
  • PĂDURARU LACRĂMIOARA
    UNIVERSITY OF BACĂU
  • CHIRIŢĂ MIHAELA
    UNIVERSITY OF BACĂU

Abstract

This research program was done in order to obtain bakery products with barley flour addition. It confirms the complex effect of barley flour about reological and quantitative features of dough.

Cuvinte cheie

barley flour bakery produces dietetic products