Benefits of using almond flour to obtaine pastries

Andreea Bianca Căluțoiu, Corina Dana Mișcă

Volume 24, Issue 3;
Pages: 211-214; 2018
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
This paper is the result of our attempt to get an innovative product with flavour and nutritional properties very appreciated by the evaluators and at the same time salubrious and safe for the consumer. Therefore, we obtained the muffins with almond flour stuffed with plum jam. We modified the standard technological scheme to obtain the muffins, replacing some raw materials with other ones, which we considered to be useful in order to increase the value of the finished product. We determined, at the same time, the microbiological parameters indicated by the legislation in force for the subjects of raw materials and for the end product, this being an obligation imposed by the law, to be able to sample the wholesomeness of food products and represents the criteria required to demonstrate an interest in the safety and health of the consumer. All the microbiological evaluations were done in accordance with the legislative standards in force, for each microbiological parameters evaluated: total coliforms, Bacillus cereus, Staphylococcus aureus, fungus.
300645-Timisoara, Calea Aradului 119, Romania
Tel: +40-256-277423
Fax: +40-256-277326
Copyright © 2022 Journal of Agroalimentary Processes and Technologies