Influence of raw materials on the change of crystal structure of gingerbread in the storage process

Influence of raw materials on the change of crystal structure of gingerbread in the storage process

The paper analyzes modern methods for studying the staling process of flour confectionery products, namely, X-ray diffraction analysis, X-ray diffraction, and differential scanning colorimetry. Since the crystalline structure of finished flour confectionery products is formed directly by starch, sug...

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Bibliographic Details
Main Authors: Khrystyna Kovalchuk, Mykhailo Bodak, Mariia Katruk, Olga Gyrka, Alina Tkachenko, Lyudmila Guba, Volodymyr Havrylyshyn
Format: Article
Language:English
Published: PC Technology Center 2019-12-01
Series:Tehnologìčnij Audit ta Rezervi Virobnictva
Subjects:
flour confectionery
unconventional raw materials
diffraction angle
intensity of diffraction maximum
x-ray phase analysis
Online Access:http://journals.uran.ua/tarp/article/view/195507

Internet

http://journals.uran.ua/tarp/article/view/195507

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