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| Ultima descărcare din IBN: 2024-01-22 14:43 |
 SM ISO690:2012POPEL, Svetlana, CROPOTOVA, Janna, PARSHAKOVA, Lidia, DRAGANOVA, Elena, PÎRGARI, Elena, COLESNICENCO, Alexandra, PUJAILO, Evdochia, ZYRYANOVA, E.. Optimization of the composition of fillings with heat-stable properties. In: Modern Technologies in the Food Industry, Ed. 4, 18-20 octombrie 2018, Chişinău. Chișinău, Republica Moldova: 2018, pp. 165-170. ISBN 978-9975-87-428-1. |
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| Modern Technologies in the Food Industry 2018 | ||||||
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Conferința "Modern Technologies in the Food Industry" 4, Chişinău, Moldova, 18-20 octombrie 2018 | ||||||
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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. |
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| Cuvinte-cheie fruit filling, heat-stable, gellan gum, Starch |
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