FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

ZENON KĘDZIOR, ANNA PRUSKA-KĘDZIOR, JUSTYNA GOLIŃSKA-KRYSZTOFIAK

Title

Methods of studying surface properties of cereal proteins as an aspect of determining dough and crumb structure

Abstract

Capability of gas retention in fermenting dough and porosity of bread crumb strongly depend on interfacial properties of intrinsic cereal flour components like proteins, pentosans and polar lipids as well as on some functional additives, mainly emulsifiers. In this paper basic interfacial phenomena which effect capability of gas retention in dough were presented. In addition, modem methods of studying interfacial properties of macromolecular systems including methods of studying state and evolution of macromolecules’ conformation at interfaces were reviewed. Tensiometric methods, surface forces technique, interferometry, ellipsometry, fluorimetry and surface rheology methods were presented.

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