RESEARCH REGARDING THE BAKING CONDITIONS OF THEDOUGH MADE OF WHEAT FLOUR WITH SOY ANDBYPRODUCT OF THE BUTTER OBTAINING
CIOBANU DOMNICA, LEONTE MIHAI, TULBURE MONICA, PĂDURARU LĂCRĂMIOARA
UNIVERSITY OF BACĂU, UNIVERSITY OF IAŞI
Abstract
The research consists in the procurement of bakery products with additionsfarinaceous the soy 6% and byproduct of butter obtain. The research has a doubletechnological appearance and economic, through the utilization of byproduct from thetechnology of obtain the butter, with the improvement quality of the bakery products.