Formulation of the composition from scalded dough with natural sweetener

BANTEA-ZAGAREANU, Valentina

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