IMPACT ASSESSMENT OF SELECTED ADDITIVES ON SORPTIVE PROPERTIES OF WHEAT BREAD CRUMB
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2015, Vol 22, Issue 1
Abstract
The objective of the research was to verify the hypot hesis assuming that the diversified water retaining capacity of crumb surface of wheat bakery products resulted from the addition of potato flakes or marga- rine during the production process. The assessment was carried out based on water vapour sorption iso- therms for crumb and on selected parameters of crumb microstructure estimated using adsorption methods. The research material consisted of wheat bakery products with margarine (M) and potato flakes (Z) added. It was found that the sorption isotherms for bread crumb with added margarine and potato starch (de- rived from potato flakes) were characterized by a similar flow ( t cal. = 1.820, t crit. = 2.228) within the whole a w range. The presence of fat (derived from margarine) in the wheat bread crumb did not cause the micro- structure of its surface to become significantly diversified ( a sp . = 180.4 m 2 /g; r k = 2.4 nm; t.c.c. = 127.8 cm 3 /100 g d.m.) compared to the wheat bread crumb produced with the addition of starch (derived from potato flakes) ( a sp. = 176.8 m 2 /g; r k =2.5 nm; t.c.c. = 136.1 cm 3 /100 g d.m.). The values of the esti- mated surface microstructure parameters of M and Z wheat bread crumb proved the occurrence of retro- gradation of the starch fraction.
Authors and Affiliations
Aneta Ocieczek, Jolanta Schur
Keywords
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- EP ID EP153256
- DOI 10.15193/zntj/2015/98/011
- Views 55
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