QUALITY STATISTICAL EVALUATION OF BAKERY FUNCTIONAL PRODUCTS FROM DIFFERENT CEREALS FLOURS MIXTURES, WITH A HIGH CONTENT OF β-GLUCANS
The aim of this research was the statistical evaluation of the effect of fibers rich flours addition, namely oat, barley and millet flours, in wheat flour (15% and 30%), on the dough technological parameters, as well as on the main bread quality parameters. In this regard, there have been analyzed:...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Agricultural Sciences and Veterinary Medicine, Bucharest
2017-01-01
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| Series: | Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development |
| Online Access: | https://managementjournal.usamv.ro/pdf/vol.17_3/Art45.pdf |
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