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Formulation of the composition from scalded dough with natural sweetener

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dc.contributor.author BANTEA-ZAGAREANU, Valentina
dc.date.accessioned 2024-05-22T09:37:35Z
dc.date.available 2024-05-22T09:37:35Z
dc.date.issued 2023
dc.identifier.citation BANTEA-ZAGAREANU, Valentina. Formulation of the composition from scalded dough with natural sweetener. In: The Biotechnologies, Present and Perspectives: intern. conf., 15 Dec. 2023, Suceava, Romania, 9 ed.: abstracts, Suceava, 2023, p. 40. ISSN 2068–0819. en_US
dc.identifier.issn 2068–0819
dc.identifier.uri http://repository.utm.md/handle/5014/27184
dc.description.abstract The research aims to incorporate a natural sweetener into the composition of a product based on parboiled dough with filling and identify the optimal processing factors and conditions for the dough and filling. Physico-chemical methods were applied to assess the quality of the flour (moisture content, acidity, ash, wet and dry gluten quantity, hydration capacity, extensibility, deformation, and expansion gluten), as well as cream viscosity and the texture of the semifinished used in the production of éclair with natural sweetener. en_US
dc.language.iso en en_US
dc.publisher Ştefan cel Mare University, Suceava en_US
dc.relation.ispartofseries The International Conference "Biotechnologies, Present and Perspectives";15 December 2023, Suceava, Romania
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject natural sweeteners en_US
dc.subject scalded dough en_US
dc.title Formulation of the composition from scalded dough with natural sweetener en_US
dc.type Article en_US


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