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1 Zeszyty Naukowe. Chemia Spożywcza i Biotechnologia / Politechnika Łódzka

1 1998

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Wpływ składu węglowodanowego syropów skrobiowych na jakość i trwałość wyrobów piankowych

Nebesny E., Pierzgalski T., Rosicka J.

Zeszyty Naukowe. Chemia Spożywcza i Biotechnologia / Politechnika Łódzka

1998

Z. 58

69-94

The research involved testing the effect of carbohydrate composition of starch syrups on the quality and the stability of foam products. Six kinds of foam products were obtained, the products being prepared using six different starch syrups: maltose syrups of DE = 33, 40 and 50, enzymatic candy syrups of DE = 40 and 47, and acidic syrup of DE = 41,5 and with and additive of α -tocopherol, in an optimum dose. During storage, the parameters of foam products, attesting to their quality, such as density and porosity, deteriorate. Their density increases, with a simultaneous reduction of prosity. Out of maltose syrups, the most advantageous syrups to use for making foam products turned out to be a maltose syrup of DE = 50. This syrup, because of the highest, out of all syrups used, maltode content, ensures that foam products have the smallest density and the greatest porosity during storage. Out of enzymatic syrups, obtained using α -amylase and glucoiamylase, the most advantageous syrup to use for making foam products is the one that has of DE = 40, which coincides with the highest content of dextrins, amounting to 53,45%/d.d. An additive of α-tocopherol permits to prolong the stability of foam products obtained using the above mentioned starch syrups.