Development of high protein containing bakery filling
نویسندگان
چکیده
منابع مشابه
On the problem of the bakery-stable fruit filling production
Bakery products with various fruit fillings are very popular due to their fresh-fruity fragrance. Said fruit fillings, which are added to the pastries after the baking process, should have, besides the required sensory properties, also very good physicochemical characteristics regarding processing (dosing, pumping, injecting). Heat stable fruit fillings should only be used for filled pastries b...
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Caries is the most popular problem affecting teeth and this is the reason why so many temporary dental filling materials are being developed. An example of such filling is zinc oxide paste mixed with eugenol, Thymodentin and Coltosol F®. Zinc-oxide eugenol is used in dentistry because of its multiplied values: it improves heeling of the pulp by dentine bridge formation; has antiseptic propertie...
متن کاملHigh prevalence of skin symptoms among bakery workers.
BACKGROUND Occupational skin disease is common and bakery workers are at increased risk of hand dermatitis. AIMS To explore the frequency of, and to identify risk factors for, skin symptoms in a small bakery. METHODS A cross-sectional survey of workers in a small bakery in Scotland, using a self-completed questionnaire regarding skin symptoms over the last 12 months. Additionally, data on s...
متن کاملTechnical constraints in the development of reduced-fat bakery products.
The present study was funded by the Ministry of Agriculture, Fisheries and Food, its aim being to identify the technical barriers to the development of reduced-fat alternatives for bakery products. Using National Food Survey (Ministry of Agriculture, Fisheries and Food, 1998) statistics on dietary consumption within the home, biscuits, cakes and pastries were identified as contributing signific...
متن کاملBakery Algorithms
An approach to proving higher level properties of distributed protocols is suggested here in which a proof consists of two stages: In the higher-level stage, abstract properties of system executions are assumed and their desired consequences are proved. At the lower-level stage these abstract properties are shown to hold in every execution of the protocol. The paper studies the Bakery Algorithm...
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ژورنال
عنوان ژورنال: Review on Agriculture and Rural Development
سال: 2019
ISSN: 2677-0792,2063-4803
DOI: 10.14232/rard.2019.1-2.74-80