STUDY OF THE MECHANISM OF THE RETARDING EFFECT ON BREAD STALING BY USING NATURAL GUMS

Svitlana Palyvoda, Vira Urchak, Tatjana Golikova, Veniamin Fomenko
Journal of Faculty of Food Engineering   unpublished
The mechanism of natural gums' effect on the preservation of bread freshness has been studied. The stage of bread staleness was estimated from the deformation of bread's crumb. Hydro-philicity and texture of bread crumb were also considered. The mechanism of gum's effect on the process of bread staling was studied by determining the respective change in the state of flour starch crystal structure, which was assessed by qualitative Roentgen phase analysis and the change of bread matter moisture
more » ... ad matter moisture bonds with the addition of gums, which was determined by the method of differential thermal analysis. As the result of the research, it was found that addition of natural gums accommodates bread shelf-life extension by means of crumb texture change, as well as the effect on bread bi-opolymer moisture bonds.
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