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 productsInfo
- 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
Links
- 235000009508 confectionery Nutrition 0.000 title abstract 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract 3
- 229920002148 Gellan gum Polymers 0.000 abstract 2
- 229920002472 Starch Polymers 0.000 abstract 2
- 235000010492 gellan gum Nutrition 0.000 abstract 2
- 239000000216 gellan gum Substances 0.000 abstract 2
- 235000019698 starch Nutrition 0.000 abstract 2
- 239000008107 starch Substances 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 2
- 235000021028 berry Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
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.
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 |
Family
ID=51867918
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 |
Country Status (1)
| Country | Link |
|---|---|
| MD (1) | MD821Z (en) |
Cited By (1)
| 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)
| 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
- 2013-09-26 MD MDS20130160A patent/MD821Z/en not_active IP Right Cessation
Cited By (1)
| 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 |