Rozhno, OleksandrYurchak, VeraHolikova, Tatiana2018-05-242018-05-242017Rozhno, O. Effect of structure forming additives on the of water bond forms in gluten-free macaroni dough made from corn flour / O. Rozhno, V. Yurcak, T. Golikova // 4th North and East European Congress on Food, 10–13 September, 2017. – Kaunas, Lithuania. – P. 66–67.https://dspace.nuft.edu.ua/handle/123456789/27511The 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.engluten-free macaroni productsforms of water bondsstructure forming additivesspeed of dryingбезглютенові макаронні виробиформи зв’язку водиструктуроутворювачішвидкість сушіннябезглютеновые макаронные изделияформы связи влагиструктурообразователискорость сушкикафедра готельно-ресторанної справикафедра технології хлібопекарських і кондитерських виробівArticle