MD821Y - Method for evaluating the thermostability of stuffing for bakery and confectionery products - Google Patents

Method for evaluating the thermostability of stuffing for bakery and confectionery products Download PDF

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Publication number
MD821Y
MD821Y MDS20130160A MDS20130160A MD821Y MD 821 Y MD821 Y MD 821Y MD S20130160 A MDS20130160 A MD S20130160A MD S20130160 A MDS20130160 A MD S20130160A MD 821 Y MD821 Y MD 821Y
Authority
MD
Moldova
Prior art keywords
thermostability
stuffing
content
bakery
evaluating
Prior art date
Application number
MDS20130160A
Other languages
Moldavian (mo)
Romanian (ro)
Russian (ru)
Inventor
Janna Cropotova
Svetlana Popel
Lidia Parşacova
Original Assignee
Instituţia Publică Institutul Ştiinţifico-Practic De Horticultură Şi Tehnologii Alimentare
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Instituţia Publică Institutul Ştiinţifico-Practic De Horticultură Şi Tehnologii Alimentare filed Critical Instituţia Publică Institutul Ştiinţifico-Practic De Horticultură Şi Tehnologii Alimentare
Priority to MDS20130160A priority Critical patent/MD821Z/en
Publication of MD821Y publication Critical patent/MD821Y/en
Publication of MD821Z publication Critical patent/MD821Z/en

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Abstract

The invention relates to the food industry, in particular to a method for evaluating the thermostability of stuffing for bakery and confectionery products.The method, according to the invention, provides for the calculation of stuffing thermostability index value with a content of dry substances of 30…65%, prepared from the following components for 100 kg of finished product, in kg: fruit, berry or vegetable raw material 45.0…50.0, sugar 20.2…57.1, starch 0.5…1.0, gellan gum 0.1…1.0, citric acid 0.1…0.3, using the formula:BI = 59.65 - 4.76A - 85.26G + 0.33SU + 49.19A· G + 0.12A· SU + 0.22G· SU - 0.82A2· G· SU + 290.87G2 -189.69G3 - 0.0087SU2,where:BI - thermostability index, unitsG - gellan gum content, kgA - starch content, kgSU - dry substance content, %,at the same time if BI value is equal to 90…100 units the stuffing possesses high thermostability, to 80…89 - average thermostability, and if less than 80 the stuffing is thermally unstable.
MDS20130160A 2013-09-26 2013-09-26 Method for evaluating the thermostability of stuffing for bakery and confectionery products MD821Z (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
MDS20130160A MD821Z (en) 2013-09-26 2013-09-26 Method for evaluating the thermostability of stuffing for bakery and confectionery products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
MDS20130160A MD821Z (en) 2013-09-26 2013-09-26 Method for evaluating the thermostability of stuffing for bakery and confectionery products

Publications (2)

Publication Number Publication Date
MD821Y true MD821Y (en) 2014-10-31
MD821Z MD821Z (en) 2015-05-31

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Family Applications (1)

Application Number Title Priority Date Filing Date
MDS20130160A MD821Z (en) 2013-09-26 2013-09-26 Method for evaluating the thermostability of stuffing for bakery and confectionery products

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MD (1) MD821Z (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD992Z (en) * 2015-04-08 2016-08-31 Общественное Учреждение "Научно-Практический Институт Садоводства И Пищевых Технологий" Process for preparing the stuffing for bakery and confectionery products with preset thermal stability

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD607Z (en) * 2012-10-24 2013-10-31 Общественное Учреждение Научно-Практический Институт Садоводства И Пищевых Технологий Thermostable filling for bakery and confectionery products
  • 2013

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD992Z (en) * 2015-04-08 2016-08-31 Общественное Учреждение "Научно-Практический Институт Садоводства И Пищевых Технологий" Process for preparing the stuffing for bakery and confectionery products with preset thermal stability

Also Published As

Publication number Publication date
MD821Z (en) 2015-05-31

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Legal Events

Date Code Title Description
FG9Y Short term patent issued
ND4Y Validity of short term patent extended [from 6 to 10 years]

Expiry date: 20230926

MK4Y Short term patent expired