E. N. Nepomnyashchikh, N. V. Prisukhina, L. Ermosh
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Development of thermostable filling for bakery products based on Siberian pear puree
The paper presents the results of a study on the development of a recipe for a thermal stability bakery filling from small-fruited Siberian pears. In the study, 5 variants of fillings formulations were worked out, slightly differing in their composition and the ratio of components. The composition of the fillings included such components as pear puree, milk powder, powdered sugar, butter, chopped cashew nuts, pectin, agar, starch.
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