Contribution Concerning the Influence of the Additions ofthe Germs of Barley to the Doughs Qualities

Authors:
M. Leonte, Domnica Ciobanu, Monica Tulbure, Lăcrămioara Păduraru
Abstract:
The research program are permitted the obtaining of bakery products with addition of germs and the conclusions with the complex effect which these have to the rheological and qualitative proprieties of dough and the terminal products. The addition of germs of barley permits the realization of poor dietetic products in the gluten restrictively about the germs of employable barley for a sector of population with insufficiency in the assimilation of gluten.
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