RESEARCH REGARDING THE INCREASING FIABILITY OF BAKERY PRODUCTS WITH REDUCTING EFFECT ON ESSENTIAL PROTEIN BY WHEAT FLOUR

  • CIOBANU DOMNICA
    UNIVERSITY OF BACĂU
  • TULBURE MONICA
    UNIVERSITY OF IAŞI

Abstract

By adding the bran and wheat flour germs additive it was establish the qualitative and nutritional growth of diet brad. The economically solution is adding bran in limits of: 10-30% wheat flour. For a normal efficiency of technological results is necessary: yeast 5%, NaCL 2%, germs of wheat flour 1,5%.

Cuvinte cheie

diet brad fermentation process bran germs of wheat.