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Heat stability and quality characteristics of the fruit fillings used in production of local bakery products

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dc.contributor.author CROPOTOVA, Janna
dc.contributor.author POPEL, Svetlana
dc.date.accessioned 2019-11-05T09:21:48Z
dc.date.available 2019-11-05T09:21:48Z
dc.date.issued 2012
dc.identifier.citation CROPOTOVA, Janna, POPEL, Svetlana. Heat stability and quality characteristics of the fruit fillings used in production of local bakery products. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 306-309. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6061
dc.description.abstract Thermal tolerance limits of fruit fillings are the dominant factor in governing the distribution patterns of filled confectionery and bakery products manufacturing. One of the major problems related to the preparation of filled confectionery and bakery products consists in the heat instability of used fruit fillings. The heat stability of these products would be a property which is inherent to their structures, or it might be acquired by using of some special stabilizers of structure, such as starch, gelatin, xanthan, pectin, carrageenan, and other hydro-colloids. 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-stability en_US
dc.subject bakery test en_US
dc.title Heat stability and quality characteristics of the fruit fillings used in production of local bakery products en_US
dc.type Article en_US


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