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
Keywords: emulsifiers, bakery, monostearine, quality

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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Published
2008-09-25
How to Cite
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 [cited 4Apr.2025];(3):19-2. Available from: https://gup.ugal.ro/ugaljournals/index.php/IFRB/article/view/3333
Issue
No 3 (2008)
Section
Articles