RESEARCH REGARDING THE INFLUENCE OF THE ADDITIONOF WHEY OVER THE REOLOGICAL PROPERTIES OF THEBREAD MADE OF WHEAT FLOUR AND BARLEY GERNS

  • TULBURE MONICA
    UNIVERSITY OF IAŞI
  • GROSU LUMINIŢA
    UNIVERSITY OF BACĂU
  • CIOBANU DOMNICA
    UNIVERSITY OF BACĂU
  • PĂDURARU LĂCRĂMIOARA
    UNIVERSITY OF IAŞI

Abstract

The activity investigatory is adverted to the settlement of the conditions ofbake of a dough in which used-up whey’s in proportion of 30% and germs of barley,maximum 6%, in the conditions maintain constantly next the technological parameters: theduration of ferment 60 minutes, the temperature of ferment 36 0C, bakery yeast 3%, NaCL1,5%, all report to the amount of farinaceous.

Cuvinte cheie

whey barley germs bakery