MD992Y - Process for preparing the stuffing for bakery and confectionery products with preset thermal stability - Google Patents

Process for preparing the stuffing for bakery and confectionery products with preset thermal stability

Info

Publication number
MD992Y
MD992Y MDS20150050A MDS20150050A MD992Y MD 992 Y MD992 Y MD 992Y MD S20150050 A MDS20150050 A MD S20150050A MD S20150050 A MDS20150050 A MD S20150050A MD 992 Y MD992 Y MD 992Y
Authority
MD
Moldova
Prior art keywords
content
thermal stability
stuffing
bakery
preparing
Prior art date
Application number
MDS20150050A
Other languages
Romanian (ro)
Russian (ru)
Inventor
Janna Cropotova
Svetlana Popel
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 MDS20150050A priority Critical patent/MD992Z/en
Publication of MD992Y publication Critical patent/MD992Y/en
Publication of MD992Z publication Critical patent/MD992Z/en

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Landscapes

  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention relates to the food industry, namely to a process for preparing the stuffing for bakery and confectionery products with preset thermal stability.The process, according to the invention, comprises mixing of vegetable raw material with sugar syrup, heating of mixture to 95°C, addition of inulin, pectin and gellan gum, concentration to a content of dry substances of 30.5…70.5%, addition of a solution of citric acid, afterwards the filling is brought to boiling point, cooled to a temperature of 80°C and packaged with optional sterilization, at the same time the selection of values of the ingredients is performed using the formula:BI = 54.33 - 0.71·I + 2.74·P + 40.78·G + 0.03·SU + 0.23·F,where:BI - thermal stability index, unitiesI - inulin content, kgP - pectin content, kgG - gellan gum content, kgSU - dry substance content, %F - vegetable raw material content, kgat the same time, for BI value of 90…100 units the stuffing possesses high thermal stability, and for 80…89 units - medium thermal stability.
MDS20150050A 2015-04-08 2015-04-08 Process for preparing the stuffing for bakery and confectionery products with preset thermal stability MD992Z (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
MDS20150050A MD992Z (en) 2015-04-08 2015-04-08 Process for preparing the stuffing for bakery and confectionery products with preset thermal stability

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
MDS20150050A MD992Z (en) 2015-04-08 2015-04-08 Process for preparing the stuffing for bakery and confectionery products with preset thermal stability

Publications (2)

Publication Number Publication Date
MD992Y true MD992Y (en) 2016-01-31
MD992Z MD992Z (en) 2016-08-31

Family

ID=55235462

Family Applications (1)

Application Number Title Priority Date Filing Date
MDS20150050A MD992Z (en) 2015-04-08 2015-04-08 Process for preparing the stuffing for bakery and confectionery products with preset thermal stability

Country Status (1)

Country Link
MD (1) MD992Z (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020150389A3 (en) * 2019-01-18 2020-11-05 Cp Kelco U.S., Inc. Prebiotic composition and its use

Family Cites Families (3)

* 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
MD821Z (en) * 2013-09-26 2015-05-31 Общественное Учреждение Научно-Практический Институт Садоводства И Пищевых Технологий Method for evaluating the thermostability of stuffing for bakery and confectionery products
MD771Z (en) * 2013-10-18 2014-12-31 Общественное Учреждение Научно-Практический Институт Садоводства И Пищевых Технологий Thermostable filling for bakery and confectionery
  • 2015

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020150389A3 (en) * 2019-01-18 2020-11-05 Cp Kelco U.S., Inc. Prebiotic composition and its use

Also Published As

Publication number Publication date
MD992Z (en) 2016-08-31

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Legal Events

Date Code Title Description
FG9Y Short term patent issued
KA4Y Short-term patent lapsed due to non-payment of fees (with right of restoration)