CONTRIBUTIONS REGARDING THE ESTABLISHMENT OF THE TECHNICAL AND ECOLOGICAL IMPACT IN CONDITIONS OF THE USE OF CEREAL RESOURCES, OAT TYPE, IN BAKERY INDUSTRY BAKING CONDITIONS FOR DOUGH WITH OAT FLOUR ADDITION
LEONTE MIHAI, CIOBANU DOMNICA, PĂDURARU LĂCRĂMIOARA, IRINEL MARIUTA
UNIVERSITY OF BACĂU
Abstract
The oat flour represents an important cereal source used in mixture with wheat flour in order to obtain the dietetic bakery products, with small gluten content; an adding of 3 - 6 % oat flour can ensure the obtaining of dietetic bakery products with nutritive role accepted by the consumers.