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vol. 14, nr. 2 (2009)
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Właściwości sorpcyjne mąki pszennej i żytniej typ 2000
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Aneta Ocieczek1, Robert Kostek2
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1 Gdynia Maritime University, ul. Morska 83, 81-225 Gdynia e-mail: daszenka@am.gdynia.pl |
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2 University of Technology and Life Sciences in Bydgoszcz Al. Prof. S. Kaliskiego 7, 85-796 Bydgoszcz |
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vol. 14 (2009), nr. 2,
pp. 393-402
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abstract:
This paper presents a comparative analysis of sorptive properties of type 2000 wheat and rye flours. The main aim of the study was to examine the influence of the raw material on the sorptive properties of the flours. Flours which were used as specimens were produced in a laboratory at identical milling conditions. The following parameters of sorption were identified: monolayer capacity with the corresponding water activity, energy constant, specific sorption surface, size and volume of capillaries. Certain differences of sorption parameters of the flours were found, however they can be neglected from a practical point of view.
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keywords:
wheat flour, rye flour, sorptivity, GAB (Guggenheim, Anderson, De Boer) model
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original in:
English
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