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

Domnica Ciobanu, Monica Tulbure, M. Leonte, Lacrămioara Păduraru
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.
300645-Timisoara, Calea Aradului 119, Romania
Tel: +40-256-277423
Fax: +40-256-277326
Copyright © 2022 Journal of Agroalimentary Processes and Technologies