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vol. 19, nr. 2 (2012)
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Sorption properties of various types of commercial wheat flour
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Aneta Ocieczek
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Gdynia Maritime University, ul. Morska 83, 81-225 Gdynia |
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vol. 19 (2012), nr. 2,
pp. 365-377
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abstract:
The investigated types of wheat flour were characterised by varied chemical composition. The sorption properties were assessed on the basis of monolayer capacity, sorption specific surface, total capacity of capillaries in the area of capillary condensation, the most probable capillary radius and radius of capillaries subject to filling in the first phase of condensation. The initial data were obtained by the static-desiccation method at 20oC and 30oC. The results revealed that the effect of temperature growth on sorption properties of flour is not explicit, although at higher ambient temperature a significant differentiation of sorption properties of individual types of flour is observed, most probably determined by their chemical composition. Sorptivity of wheat flour is correlated to the protein content. On the other hand, the capillary structure is not a feature differentiating individual types of flour.
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keywords:
sorption isotherms, surface microstructure, durability, GAB
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original in:
English
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