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Документ Effect of structure forming additives on the of water bond forms in gluten-free macaroni dough made from corn flour(2017) Rozhno, Oleksandr; Yurchak, Vera; Holikova, TatianaThe water bond forms in dough for gluten-free macaroni products made from corn fine meal flour with addition of different structure forming additives - xanthan, carboximethylcellulose (CMC), gelatin and dry egg white - have been investigated. Research shows that speed of drying of macaroni products made from corn flour with xanthan, gelatin and dry egg white (till first critical moisture (W1 cr)) is higher that contribute to apply harder drying regimes in first period. W1 cr for corn macaroni samples is 28.70-23.40 % that is less than in the wheat products.Документ Water bond forms in the dough and sorbtion properties of gluten-free macaroni products made from corn flour(2017) Rozhno, Oleksandr; Yurchak, Vera; Holikova, TatianaAuthors 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.