Contribution Regarding the Increase of Fibre Content from Food Product with Bran Adding

Liliana Miclăuş, Monica Tulbure, Domnica Ciobanu, M. Leonte
This study was done in order to obtain bakery products with bran addition. It confirms the complex effect of bran on quantitative features of dough. By non-linear regression it was established technological parameters that can be used in the process in order to obtain the bakery products: the bran addition of 3-6%, fermentation temperature of 35°C and 35 minutes for fermentation duration.
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