WATER BOND FORMS IN THE DOUGH AND SORBTION PROPERTIES OF GLUTEN-FREE MACARONI PRODUCTS MADE FROM CORN FLOUR

Authors have developed macaroni products made from fine meal corn flour by structure forming additives of different nature and without them. The correlation between water of different bond forms in macaroni dough with different structural forming additives and without them has been investigated. Res...

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Autores principales: Olexandr ROZHNO, Vira YURCHAK, Tatjana GOLIKOVA
Formato: article
Lenguaje:EN
Publicado: Stefan cel Mare University of Suceava 2017
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Acceso en línea:https://doaj.org/article/2cea107a414f4cf1acc0ce68cdcad76b
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