Researches regarding the uses of some emulsifying agents in bakery industry

  • Arus Vasilica Alisa University of Bacău
  • Leonte Mihai University of Bacău
  • Moroi Alina Mihaela University of Bacău

Abstract

The emulsifying agents using in the bakery industry have as effect the quality’s amelioration through the freshness’ maintaining and increment of the nutritive value for the bakery products in the same time. The main emulsifying agents were: monostearine, emulsifiers obtained from ethoxile stearic acid, sunflower oil transesterificated with glycerin and ethoxile.

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Veröffentlicht
2008-09-25
Zitationsvorschlag
1.
Vasilica Alisa A, Mihai L, Alina Mihaela M. Researches regarding the uses of some emulsifying agents in bakery industry. Innovative Romanian Food Biotechnology [Internet]. 25Sep.2008 [zitiert 2Apr.2025];(3):19-2. Available from: https://gup.ugal.ro/ugaljournals/index.php/IFRB/article/view/3333
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