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
Materias:	gluten-free macaroni products water bond forms absortion capability structural characteristics absorbtion energy Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/2cea107a414f4cf1acc0ce68cdcad76b
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spelling	oai:doaj.org-article:2cea107a414f4cf1acc0ce68cdcad76b2021-12-02T17:48:49ZWATER BOND FORMS IN THE DOUGH AND SORBTION PROPERTIES OF GLUTEN-FREE MACARONI PRODUCTS MADE FROM CORN FLOUR2068-66092559-6381https://doaj.org/article/2cea107a414f4cf1acc0ce68cdcad76b2017-09-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/518/496https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381Authors 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. 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. The absorbtion capability of the macaroni products and amount of adsorbed water has been determined. The micropore structure of these samples was characterized. The correlation between structures 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 fact, corn samples obtained higher energy of moisture sorption. The correlation between structural characteristics of the macaroni samples and their quality was shown.Olexandr ROZHNOVira YURCHAKTatjana GOLIKOVAStefan cel Mare University of Suceavaarticlegluten-free macaroni productswater bond formsabsortion capabilitystructural characteristicsabsorbtion energyFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 3, Pp 167-179 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	gluten-free macaroni products water bond forms absortion capability structural characteristics absorbtion energy Food processing and manufacture TP368-456
spellingShingle	gluten-free macaroni products water bond forms absortion capability structural characteristics absorbtion energy Food processing and manufacture TP368-456 Olexandr ROZHNO Vira YURCHAK Tatjana GOLIKOVA WATER BOND FORMS IN THE DOUGH AND SORBTION PROPERTIES OF GLUTEN-FREE MACARONI PRODUCTS MADE FROM CORN FLOUR
description	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. 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. The absorbtion capability of the macaroni products and amount of adsorbed water has been determined. The micropore structure of these samples was characterized. The correlation between structures 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 fact, corn samples obtained higher energy of moisture sorption. The correlation between structural characteristics of the macaroni samples and their quality was shown.
format	article
author	Olexandr ROZHNO Vira YURCHAK Tatjana GOLIKOVA
author_facet	Olexandr ROZHNO Vira YURCHAK Tatjana GOLIKOVA
author_sort	Olexandr ROZHNO
title	WATER BOND FORMS IN THE DOUGH AND SORBTION PROPERTIES OF GLUTEN-FREE MACARONI PRODUCTS MADE FROM CORN FLOUR
title_short	WATER BOND FORMS IN THE DOUGH AND SORBTION PROPERTIES OF GLUTEN-FREE MACARONI PRODUCTS MADE FROM CORN FLOUR
title_full	WATER BOND FORMS IN THE DOUGH AND SORBTION PROPERTIES OF GLUTEN-FREE MACARONI PRODUCTS MADE FROM CORN FLOUR
title_fullStr	WATER BOND FORMS IN THE DOUGH AND SORBTION PROPERTIES OF GLUTEN-FREE MACARONI PRODUCTS MADE FROM CORN FLOUR
title_full_unstemmed	WATER BOND FORMS IN THE DOUGH AND SORBTION PROPERTIES OF GLUTEN-FREE MACARONI PRODUCTS MADE FROM CORN FLOUR
title_sort	water bond forms in the dough and sorbtion properties of gluten-free macaroni products made from corn flour
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/2cea107a414f4cf1acc0ce68cdcad76b
work_keys_str_mv	AT olexandrrozhno waterbondformsinthedoughandsorbtionpropertiesofglutenfreemacaroniproductsmadefromcornflour AT virayurchak waterbondformsinthedoughandsorbtionpropertiesofglutenfreemacaroniproductsmadefromcornflour AT tatjanagolikova waterbondformsinthedoughandsorbtionpropertiesofglutenfreemacaroniproductsmadefromcornflour
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WATER BOND FORMS IN THE DOUGH AND SORBTION PROPERTIES OF GLUTEN-FREE MACARONI PRODUCTS MADE FROM CORN FLOUR

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