Evaluation of the sorption properties of mix for ready-bake gluten-free bread

• Autorzy: Ruszkowska M.
• Języki publikacji: EN

Abstrakty

EN

This study was primarily designed to show the characteristics of the finished mixes to bake gluten-free bread. The scope of the research included the assessment of selected physicochemical properties and characteristics of the sorption properties. The evaluation of the physicochemical properties of the tested products was based on the evaluation of loose and tapped density, coefficient of Hausner HR and Carr index I_Carr. The products have been tested in terms of evaluation of their sorption properties using static method as well as dynamic method based on the sorption kinetics of the steam process. For the mathematical interpretation of the process of water vapor isotherms adsorption the BET equation has been used. Based on studies performed, it was alleged that differences in the sorption properties as well as the physicochemical properties of the tested mixtures for baking gluten-free bread have been largely determined by the heterogeneous composition of the raw materials of the examinated products.

Słowa kluczowe

EN

sorption kinetics of water vapor sorption isotherm; Hausner'a ratio (HR); index Carr'a (I_Carr)

• Wydawca: Wydawnictwo Uniwersytetu Morskiego w Gdyni
• Czasopismo: Zeszyty Naukowe Akademii Morskiej w Gdyni
• Rocznik: 2014
• Tom: nr 84
• Strony: 152--157
• Opis fizyczny: Bibliogr. 9 poz., rys., tab.

Twórcy

autor

Ruszkowska M.

• Faculty of Entrepreneurship and Quality Science Department of Organization of Tourist and Hotel Services Gdynia Maritime University

Bibliografia

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• [7] Ościk J., 1983, Adsorpcja. PWN, Warszawa.
• [8] Paderewski M., 1999, Procesy adsorpcyjne w inżynierii chemicznej. WNT, Warszawa.
• [9] Samborska K., Choromańska A., Witrowa-Rajchert D., Bakier S., 2011, Suszenie rozpyłowe miodu pszczelego z maltodekstryną. Postępy Techniki Przetwórstwa Spożywczego, 1, 19–23.