id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-335	CONSTANTINESCU (POP), Gabriela; DABIJA, Adriana; BUCULEI, Amelia	STUDY REGARDING THE POSSIBILITIES TO OBTAIN FUNCTIONAL FOOD FROM WHEAT FLOUR: BREAD WITH EXOGENOUS BUCKWHEAT ADDITION	2017	6	.pdf	application/pdf	2344	119	50	The research paper presented to obtain bread with added buckwheat flour The purpose of the bread samples were made several mixtures of wheat flour with different proportions of buckwheat flour (5%, 10%, 15%), after the flour samples were subjected to laboratory testing where absorption and wet gluten were seen in the difference in the behavior of the flour mixture. Buckwheat flour is used best when mixed with wheat or rye Buckwheat the generally recommended for pregnant women, people with overload syndromes, diabetic shoes, paddy rice mixed with wheat flour to replace the yeast dough [3].	cache/fens-335.pdf	txt/fens-335.txt