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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


MOHAMED MAMOUMI 1, 2, HANANE FIKRI 1, RACHID SLIMANI 2, HAMID AMAROUCHE 1, MOULAY MUSTAPHA ENNAJI 3, MOHAMED ZAHOUILY 1*, SA√ŹD LAZAR 2*
Universit√© ‚ÄúHassan II‚ÄĚ Mohammedia-Casablanca, BP 146, 20650 Mohammedia, Morocco
1. Laboratoire de Catalyse, Chimiométrie & Environnement, URAC 24
2. Laboratoire de Biochimie, Environnement & Agroalimentaire, URAC 36
3. Laboratoire de Virologie et Hygiène & Microbiologie
(*)Corresponding author: lazar_said@yahoo.fr; mzahouily@yahoo.fr

Issue:

SCSCC6, Volume XIII, No. 2

Section:

Volume XIII, No. 2 (2012)

Abstract:

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 for these parameters to ensure the safety of our pastry. Otherwise, we incorporated the factor temperature to ensure complete control of safety knowing that cooking is a major industry in the pastry. We defined the temperature of microbial destruction to reduce the microbial load of the pastry after baking. This study was approved by microbiological analysis carried out on the cake having undergone the following parameters (aw, pH, moisture, temperature of microbial destruction).

Keywords:

biscuit industry, moisture, pH, temperature of microbial destruction, water activity.

Code [ID]:

CSCC6201202V02S01A0011 [0003634]

Full paper:

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