Abstract
The addition of bran and additives, such as wheat germs, aimed at the quality and nutritive increase of the diet bread. An addition of wheat bran in the limits of 10-30% represents an economic solution by replacing the wheat flour. In order to obtain normal technological results it is sufficient: 5% yeast, 2% NaCl, 1.5 wheat germs.
Cuvinte cheie
diet bread
process
fermentation
bran
wheat germs.