Water bond forms in the dough and sorbtion properties of gluten-free macaroni products made from corn flour
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Дата
2017
ORCID
DOI
Науковий ступінь
Рівень дисертації
Шифр та назва спеціальності
Рада захисту
Установа захисту
Науковий керівник
Члени комітету
Видавець
Анотація
Authors have developed macaroni products made from fine meal corn flour with usage of structure forming additives of different nature and without them. The correlation of water of different bond forms in macaroni dough with different structural forming additives and without them has been investigated. Results show that water of macro and microcapillaries is prevalent in the corn dough – 39.40 - 54.69 % of overall amount of water. Osmotically bound water amounts 18.75 – 28.04 %, adsorbically bound water -18.49 – 23.13 % of overall amount of water. Absorbtion capability of the macaroni products and amount of adsorbed water have been determined. The micropore structure of these samples was characterized. The correlation between structure of macaroni products, both amount of adsorbed moisture and energy of sorption were proven. The amount of monomolecular layer’s moisture for gluten-free corn macaroni products is significantly higher – in 1.2 – 1.5 times – when compared to the wheat macaroni products. Due to this corn samples obtain higher energy of moisture sorption. The correlation between structural characteristics of the macaroni samples and its quality was shown.
Опис
Ключові слова
gluten-free macaroni products, water bond forms, absortion capability, structural characteristics, absorbtion energy, безглютеновые макаронные изделия, формы связи влаги, адсорбционная способность, структурные характеристики, энергия адсорбции, безглютенові макаронні вироби, форми зв’язку води, адсорбційна здатність, структурні характеристики, енергія адсорбції, кафедра технології хлібопекарських і кондитерських виробів, кафедра готельно-ресторанної справи
Бібліографічний опис
Rozhno, O. Water bond forms in the dough and sorbtion properties of gluten-free macaroni products made from corn flour / O. Rozhno, V. Yurcak, T. Golikova // Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XVI, Issue 3 – 2017. – P. 167–179.