EFFECT OF BAKING ON THE PHYSICAL-CHEMICAL CHARACTERISTICS AND THE HYGIENICAL QUALITY OF BISCUITS / EFFET DE LA CUISSON SUR LES CARACTERISTIQUES PHYSICO-CHIMIQUES ET LA QUALITE SANITAIRE DES BISCUITS

EFFECT OF BAKING ON THE PHYSICAL-CHEMICAL CHARACTERISTICS AND THE HYGIENICAL QUALITY OF BISCUITS / EFFET DE LA CUISSON SUR LES CARACTERISTIQUES PHYSICO-CHIMIQUES ET LA QUALITE SANITAIRE DES BISCUITS

The food safety is necessary of development of agro-food industries. We opted for the introduction of a concept to ensure a sanitary control of products-wares, including the pastry. We chose for our project three parameters as: water activity (aw), pH and moisture. Also, we defined the target values...

Full description

Bibliographic Details
Main Authors: MOHAMED MAMOUMI, HANANE FIKRI, RACHID SLIMANI, HAMID AMAROUCHE, MOULAY MUSTAPHA ENNAJI, MOHAMED ZAHOUILY, SAÏD LAZAR
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2012-06-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
biscuit industry
moisture
pH
temperature of microbial destruction
water activity
Online Access:http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201202&vol=2&aid=3634

Internet

http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201202&vol=2&aid=3634

Similar Items