Abstract
One of the solutions regarding environment cleaning refers to valorising bran, a by- product from the operation of wheat grinding, in obtaining baking products. The research programme is conceived in the centred system, rotary compound of the second degree with four independent variables, using wheat bran in the first technological phase for obtaining dough. An addition of maximum 12% bran could be considered sufficient for achieving the baking products with optimum quality conditions.
Cuvinte cheie
bran
vegetal by-products used in obtaining baking products.