Optimization of the composition of fillings with heat-stable properties

Abstract

The studies belong to a food industry and apply for the determination of composition, parameters quantitative and functional technological of the composition for the heat-stable fillings, which are used in fabrication of bakery and confectionery products. Criterion of heat-stability will be represented by BI (bakery index), which should be in interval 90-100 units for the heat-stable fillings, 80-90 units for the fillings with average heat-stability and under 80 units for heat-unstable fillings. Food fibers like a pectin, starch, gums and other may give heat-stable properties to fillings.