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

Authors:
Liliana Miclăuş, Monica Tulbure, Domnica Ciobanu, M. Leonte
Abstract:
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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