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

CROPOTOVA, Janna; POPEL, Svetlana

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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