Study of the mechanism of the retarding effect by using natural gums

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dc.contributor.authorPalyvoda, Svetlana
dc.contributor.authorYurchak, Vera
dc.contributor.authorHolikova, Tatiana
dc.contributor.authorFomenko, Venіamіn
dc.date.accessioned2014-06-10T08:07:43Z
dc.date.available2014-06-10T08:07:43Z
dc.date.issued2013
dc.description.abstractThe mechanism of natural gums' effect on the preservation of bread freshness has been studied. The stage of bread staleness was estimated from the deformation of bread’s crumb. Hydrophilicity and texture of bread crumb were also considered. The mechanism of gum’s effect on the process of bread staling was studied by determining the respective change in the state of flour starch crystal structure, which was assessed by qualitative Roentgen phase analysis and the change of bread matter moisture bonds with the addition of gums, which was determined by the method of differential thermal analysis. As the result of the research, it was found that addition of natural gums accommodates bread shelf-life extension by means of crumb texture change, as well as the effect on bread biopolymer moisture bondsuk_UA
dc.identifier.citationStudy of the mechanism of the retarding effect by using natural gums / S. Palyvoda, V. Yurchak, T. Golikova, V. Fomenko // Food and Environment Safety. ‒ 2013. – Volume XII, Issue 4. – P. 300 – 310.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/14900
dc.language.isoenuk_UA
dc.subjectgumsuk_UA
dc.subjectbreaduk_UA
dc.subjectfreshnessuk_UA
dc.subjectstructureuk_UA
dc.subjectstarchuk_UA
dc.subjectcrystallinityuk_UA
dc.subjectmoisture bondsuk_UA
dc.subjectкамедиuk_UA
dc.subjectхлебuk_UA
dc.subjectсвежестьuk_UA
dc.subjectструктураuk_UA
dc.subjectкрахмалuk_UA
dc.subjectкристалличностьuk_UA
dc.subjectформы связи влагиuk_UA
dc.subjectкамедіuk_UA
dc.subjectхлібuk_UA
dc.subjectсвіжістьuk_UA
dc.subjectкрохмальuk_UA
dc.subjectкристалічністьuk_UA
dc.subjectформи зв’язку вологиuk_UA
dc.subjectкафедра харчової хімії
dc.subjectкафедра технології хлібопекарських і кондитерських виробів
dc.subjectкафедра готельно-ресторанної справи
dc.titleStudy of the mechanism of the retarding effect by using natural gumsuk_UA
dc.typeArticleuk_UA

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