Contribution Concerning the Influence of Malt in the Conditions of Baking Process

Authors:
Domnica Ciobanu, Monica Tulbure, M. Leonte, Lacrămioara Păduraru
Abstract:
The research made in lab condition shows the positive influence of the additions of malt in proportion of 12% on conditions of finalize, through of the roast dough form by the white flour in the panification process. Through the process enzymatic supplementary obtained by addition of malt he succeeded a decrease a durations of roast of 15% with the sustentation constantly temperature of 220°C.
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