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