الكروسان هو معجنات خفيفة ذات لبابة اسفنجية و رقاقية و لها شكل اليهال تستخدم
في وجبة الإفطار و تصنع من عجين غني بالخميرة و يتم وضع الزبدة ضمن طبقاته
أثناء التحضير مثل الفطائر المنتفخة. تمت دراسة تراكيز مختلفة من أملاح الحموض
العضوية الضعيفة (سوربات البوتاسيوم- بربيونات الكالسيوم- بنزوات الصوديوم) من
0-0.3% . تم تخزين العينات لمدة أربعة أشهر و قياس قيمة الpH و الرطوبة
و الفعالية المائية و القوام و تعداد الفطور بأزمنة مختلفة.
Croissant is a light, sponge texture, flaky, crescent shaped
breakfast roll made from white yeast-raised dough interleaved
with butter in the same way as puff pastry. Factors studied
included a combination of different levels of weak acid salts
preservatives (potassium sorbate, calcium propionate, and
sodium benzoate; 0–0.3%). Samples storage for 4 months, pH,
water content, water activity, texture and fungi account were
measured in different times.
References used
BEUCHAT, L. R, 1981c- Combined effects of solutes and food preservatives on rates of inactivation of and colony formation by heated spores and vegetative cells of molds. Appl. Environ. Microbiol. Vol.41:472– 477
BILLS, S., RESTAINO, L., AND LENOVICH, L. M. 1982- Growth response of an osmotolerant sorbateresistant yeast, Saccharomyces rouxii, at different sucrose and sorbate levels. J. Food Prot. Vol .45:1120– 1124, 1128
CAUVAlN.S.P and YOUNG.L.S, 2000- Bakery Food Manufacture and Quality Water Control and Effects. Campden & Chorleywood Food Research Association Chipping
This study was conducted in order to prolong the period of validity of
yoghurt by adding probiotics consisted of Lactobacillus acidophilus LA-5 and
Bifidobacterium animalis subsp lactis (Bb12) to milk allocated to yoghurt
industry and studied the
This study was conducted in order to prolong the period of validity of
yoghurt by adding 5, 10 and 15 g/1 of carrot juice liter during the storage
period of 35 days at 4±°C and 10±1 °C and determine some of the microbial،
chemical and sensory char
This study was conducted to prolong the period of validity of diluted
yoghurt by adding 0.5g, 0.75g and 1g of garlic per 1liter milk during the
storage period of 50 days at 4 ± 1C °and 10 ± 1C°. Some of microbial, chemical
and sensory parameters o
The object of this search was the setting up of study of
sterilized milk munofactore in Syria, and definition of causes to
drop of quality and decrease of shelf-life. As will as study of
factors affecting the shelf-life of sterilized milk and possibility of
using of the new techniques in extension of sterilized milk's
shelf-life for increment of the economic yield and the
competition in the markets.
The Roller Compacted Concrete (RCC) offers a different concept in the creation of pavement and concrete dams it’s dry Beaton (Zero Abrams slump), with a low water content, and includes of dense mix consisting of graded coarse aggregate, and cementati