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Publikācija: A DSC Study of the Effect of Ascorbic Acid on Bound Water Content and Distribution in Chitosan-Enriched Bread Rolls during Storage

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Publikācijas valoda English (en)
Nosaukums oriģinālvalodā A DSC Study of the Effect of Ascorbic Acid on Bound Water Content and Distribution in Chitosan-Enriched Bread Rolls during Storage
Pētniecības nozare 2. Inženierzinātnes un tehnoloģijas
Pētniecības apakšnozare 2.4. Ķīmijas inženierzinātne
Autori G. Kerch
A. Glonin
Jānis Zicāns
Remo Merijs-Meri
Atslēgas vārdi Bread; Chitosan; Ascorbic acid; Bound water; Staling
Anotācija Changes of tightly and loosely bound water relative content in bread were studied using differential scanning calorimetry method. Combination of chitosan with ascorbic acid changes water redistribution between starch and gluten and in such a way can be related to bread quality and sensory properties. The decrease of the water vaporization temperatures, melting temperatures and enthalpies in fresh bread containing chitosan were detected when ascorbic acid was added in combination with chitosan. The decrease of melting peak temperature has been attributed to the increase of interaction of loosely bound water and the decrease of vaporization peak temperature has been attributed to the decrease of interaction of tightly bound water with bread components as a result of ascorbic acid addition. Freezable water amount and total water amount in crumb decrease more rapidly during first stage of staling and more slowly at the second stage of staling in the bread nutritionally fortified with chitosan
DOI: 10.1007/s10973-011-1485-x
Hipersaite: http://link.springer.com/article/10.1007%2Fs10973-011-1485-x# 
Atsauce Kerch, G., Glonin, A., Zicāns, J., Merijs-Meri, R. A DSC Study of the Effect of Ascorbic Acid on Bound Water Content and Distribution in Chitosan-Enriched Bread Rolls during Storage. Journal of Thermal Analysis and Calorimetry, 2011, Vol.108, Iss.1, 73.-78.lpp. e-ISSN 1572-8943. ISSN 1388-6150. Pieejams: doi:10.1007/s10973-011-1485-x
ID 11953