THE USE OF PSEUDO-CEREALS FLOURS IN BAKERY / UTILISATION DE FARINES DES PSEUDO-CEREALES DANS LA BOULANGERIE

THE USE OF PSEUDO-CEREALS FLOURS IN BAKERY / UTILISATION DE FARINES DES PSEUDO-CEREALES DANS LA BOULANGERIE

Nowadays, a special attention should be given to the nutritional properties of foods. In the bakery industry there is a tendency to develop innovative range of bakery products by using the therapeutic role of cereals that are not used at their true potential (buckwheat, millet, rice, oats). Amon...

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Bibliographic Details
Main Authors: ROMULUS MARIAN BURLUC, CAMELIA VIZIREANU, RODICA DINICA, FELICIA DIMA
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2012-06-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
bakery products
barley
buckwheat
millet
oats
physical chemical properties
sensory properties
Online Access:http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201202&vol=2&aid=3639
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