Abstract
"To obtain bakery products with functional qualities must use: wheat flour type 800, 94 %; barley flour, 6%; fermentation duration of dough: 33-35 minutes; fermentation temperature of dough: 35ºC; baking duration, 32-35 minute; baking temperature, 200-220 ?C. The transformation of dough in final product is the results of complex process: physical, chemical, biochemical and microbiological."
Cuvinte cheie
dough
barley flour
baking.