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RESEARCH REGARDING THE INFLUENCE OF THE ADDITIONOF WHEY OVER THE REOLOGICAL PROPERTIES OF THEBREAD MADE OF WHEAT FLOUR AND BARLEY GERNS


TULBURE MONICA, GROSU LUMINIŢA, CIOBANU DOMNICA, 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 activity investigatory is adverted to the settlement of the conditions ofbake of a dough in which used-up whey’s in proportion of 30% and germs of barley,maximum 6%, in the conditions maintain constantly next the technological parameters: theduration of ferment 60 minutes, the temperature of ferment 36 0C, bakery yeast 3%, NaCL1,5%, all report to the amount of farinaceous.

Keywords:

whey, barley germs, bakery.

Code [ID]:

MOCM200511V02S01A0027 [0000373]

DOI:


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