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18 .   Experimental study of bakery products obtained in electrical resistance heated ovens

Authors: I.R. Șugar, B.S.Săsăran1, M. Banica, L.Giurgiulescu

Volume 23, Issue 2;
Pages: 89-91; 2017
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


Abstract:

The quality of bakery products is a complex system because it must fulfill several conditions: the amount of food harmlessness, the sensory quality and the presentation of the product. Due to continuous trend of increasing quality demands appeared and maintaining the demands in good features and economic performance appeared due to the continuous trend of increasing quality.

Keywords: hardness, crust oven, thermal

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