THE VALORIFICATION OF SOYA PROTEIN CONTENT BY USING IN BAKERY INDUSTRY BAKING CONDITIONS FOR DIETETICS BAKERY PRODUCTS WITH SOYA FLOUR ADDS

  • CIOBANU DOMNICA
    UNIVERSITY OF BACĂU
  • LEONTE MIHAI
    "GH. ASACHI" TECHNICAL UNIVERSITY OF IAŞI
  • GHIRVU DIANA
    "GH. ASACHI" TECHNICAL UNIVERSITY OF IAŞI
  • GHIMPU MARIUS
    "GH. ASACHI" TECHNICAL UNIVERSITY OF IAŞI

Abstract

Using soya flour in bakery products give a proteinic product by partial replacing of wheat flour. At the 6% content of the soy flour in the mix with wheat flour type 800, the baking dough could be realized at the 180°C and 33-35 minutes.

Cuvinte cheie

soya flour proteinic bakery product.