Author:
Nepomnyashchikh E.N., ,Prisukhina N.V.,Ermosh L.G., ,
Abstract
The paper presents the results of a study on the development of a recipe for a thermal stability bakery filling from small-fruited Siberian pears. In the study, 5 variants of fillings formulations were worked out, slightly differing in their composition and the ratio of components. The composition of the fillings included such components as pear puree, milk powder, powdered sugar, butter, chopped cashew nuts, pectin, agar, starch.
Publisher
LLC Publishing House Khleboproducty
Subject
General Earth and Planetary Sciences,General Environmental Science
Cited by
1 articles.
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