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Edible protein-based films to preserve the crispness of the millefeuille sweet filled pastry.

Applicazione di film edibili: per preservare la croccantezza della torta millefoglie.

Author(s) : BENUCCI I., BRUNO M., MORESI M.

Type of article: Article

Summary

In this work, the mechanical and water barrier properties, as well as water solubility, of transglutaminase cross-linked sodium caseinate-based coatings, integrated with palmitic acid or beeswax and carnauba wax, were preliminary assessed. The effectiveness of such coatings to limit the moisture absorbed by dry cereal crackers was also evaluated, as they were stored for 24 hours at a temperature of 6°C in direct contact with damp components having water activities in the range of 0.56-1.0.

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Pages: 253-257

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Details

  • Original title: Applicazione di film edibili: per preservare la croccantezza della torta millefoglie.
  • Record ID : 2008-2192
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 47 - n. 478
  • Publication date: 2008/03

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