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

Article English OPEN
MOHAMED MAMOUMI; HANANE FIKRI; RACHID SLIMANI; HAMID AMAROUCHE; MOULAY MUSTAPHA ENNAJI; MOHAMED ZAHOUILY; SAÏD LAZAR;
(2012)
  • Publisher: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
  • Journal: Scientific Study & Research: Chemistry & Chemical Engineering (issn: 1582-540X)
  • Subject: biscuit industry | moisture | pH | temperature of microbial destruction | water activity | Chemical technology | TP1-1185

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... View more
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