DEVELOPMENT OF HEAT-STABLE FILLINGS FOR BAKERY PRODUCTS

• Main Authors: Janna CROPOTOVA, Svetlana POPEL, Elena DRAGANOVA, Lidia PARŞACOVA, Alexandra COLESNICENCO, Elena PÎRGARI
• Format: Article
• Language: English
• Published: Academy of Sciences of Moldova 2016-01-01
• Series: Akademos: Revista de Ştiinţă, Inovare, Cultură şi Artă
• Subjects: filling; hydrocolloids; dietary fiber; heat-stability; bakery products
• Online Access: http://akademos.asm.md/files/Elaborarea%20umpluturilor%20termostabile%20pentru%20produse%20de%20panificatie.pdf

Food industry experts recognize the need to develop a technology for manufacturing heat-stable fillings, which represents a priority direction of great demand for domestic bakery producers. Heat-stable fillings are complex products, requiring the use of special stabilizing agents. The study is dedicated to the problem of heat-stable fruit fillings’ preparation on the basis of stabilizing systems consisting of dietary fibers (inulin and pectin), which provide prebiotic properties along with the thermo-stable ones to the final product. The high biological value of the fruit fillings is ensured by the increased contribution of the fruit part (over 50%) in their compositions. Sensory evaluation tests of the fillings analyzed both as an individual product and inside the pastry displayed their high organoleptic quality.