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RESEARCH REGARDING THE BAKING CONDITIONS OF THEDOUGH MADE OF WHEAT FLOUR WITH SOY ANDBYPRODUCT OF THE BUTTER OBTAINING


CIOBANU DOMNICA, LEONTE MIHAI, TULBURE MONICA, PÄ‚DURARU LÄ‚CRÄ‚MIOARA
UNIVERSITY OF BACÄ‚U, UNIVERSITY OF IAĹžI

Issue:

MOCM, Number 11, Volume II

Section:

Optimization In Environmental Engineering And Environmental Protection

Abstract:

The research consists in the procurement of bakery products with additionsfarinaceous the soy 6% and byproduct of butter obtain. The research has a doubletechnological appearance and economic, through the utilization of byproduct from thetechnology of obtain the butter, with the improvement quality of the bakery products.

Keywords:

baking, dough, soy, bakery.

Code [ID]:

MOCM200511V02S01A0002 [0000347]

DOI:


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