Water bond forms in the dough and sorbtion properties of gluten-free macaroni products made from corn flour

Скорочена інформація про документ
dc.contributor.authorRozhno, Oleksandr
dc.contributor.authorYurchak, Vera
dc.contributor.authorHolikova, Tatiana
dc.date.accessioned2018-04-24T12:47:54Z
dc.date.available2018-04-24T12:47:54Z
dc.date.issued2017
dc.description.abstractAuthors 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.uk_UA
dc.identifier.citationRozhno, 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.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/27146
dc.language.isoenuk_UA
dc.subjectgluten-free macaroni productsuk_UA
dc.subjectwater bond formsuk_UA
dc.subjectabsortion capabilityuk_UA
dc.subjectstructural characteristicsuk_UA
dc.subjectabsorbtion energyuk_UA
dc.subjectбезглютеновые макаронные изделияuk_UA
dc.subjectформы связи влагиuk_UA
dc.subjectадсорбционная способностьuk_UA
dc.subjectструктурные характеристикиuk_UA
dc.subjectэнергия адсорбцииuk_UA
dc.subjectбезглютенові макаронні виробиuk_UA
dc.subjectформи зв’язку водиuk_UA
dc.subjectадсорбційна здатністьuk_UA
dc.subjectструктурні характеристикиuk_UA
dc.subjectенергія адсорбціїuk_UA
dc.subjectкафедра технології хлібопекарських і кондитерських виробівuk_UA
dc.subjectкафедра готельно-ресторанної справиuk_UA
dc.titleWater bond forms in the dough and sorbtion properties of gluten-free macaroni products made from corn flouruk_UA
dc.typeArticleuk_UA

Файли

Контейнер файлів
Зараз показуємо 1 - 1 з 1
Ескіз
Назва:
Rozhno_Yurchak_Golikova.pdf
Розмір:
864.79 KB
Формат:
Adobe Portable Document Format
Завантажити
Ліцензійна угода
Зараз показуємо 1 - 1 з 1
Ескіз недоступний
Назва:
license.txt
Розмір:
1.71 KB
Формат:
Item-specific license agreed upon to submission
Опис:
Завантажити

Зібрання

Статті