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| dc.contributor.author | POPEL, S. | |
| dc.contributor.author | CROPOTOVA, J. | |
| dc.contributor.author | PARSHAKOVA, L. | |
| dc.contributor.author | DRAGANOVA, E. | |
| dc.contributor.author | PIRGARI, E. | |
| dc.contributor.author | KOLESNICHENKO, A. | |
| dc.contributor.author | PUJAILO, E. | |
| dc.contributor.author | ZYRYANOVA, E. | |
| dc.date.accessioned | 2019-10-24T09:13:11Z | |
| dc.date.available | 2019-10-24T09:13:11Z | |
| dc.date.issued | 2018 | |
| dc.identifier.citation | POPEL, S., CROPOTOVA, J., PARSHAKOVA, L. et al. Optimization of the composition of fillings with heat-stable properties. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 165-170. ISBN 978-9975-87-428-1. | en_US |
| dc.identifier.isbn | 978-9975-87-428-1 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/5176 | |
| dc.description.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. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Tehnica UTM | en_US |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | fruit filling | en_US |
| dc.subject | heat-stable | en_US |
| dc.subject | gellan gum | en_US |
| dc.title | Optimization of the composition of fillings with heat-stable properties | en_US |
| dc.type | Article | en_US |
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