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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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Conferinţa "Modern technologies, in the food industry" – 2012
Proceedings of the International Conference MODERN TECHNOLOGIES, IN THE FOOD INDUSTRY – 2012
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