期刊名称：Eastern-European Journal of Enterprise Technologies
印刷版ISSN：1729-3774
电子版ISSN：1729-4061
出版年度：2015
卷号：1
期号：6
页码：57-61
DOI：10.15587/1729-4061.2015.37919
语种：English
出版社：PC Technology Center
摘要：The aim of the paper was to investigate the processes of phase transitions and vitrification of water in dough semi-finished product with the plant additive during the freezing and heating, as well as to study the physical state of water at temperatures below 0 °C.Fresh and pre-frozen dough half-finished products were used as the subject of the research. The study of phase transitions and vitrification was performed on a differential scanning calorimeter, designed and manufactured in the IPCC of the NAS of Ukraine.As a result of the studies, it was determined that the effect of additives on the water state and nature of phase transitions in the water component in the dough at a temperature below 0 °C is caused by the additional content of sugars, proteins and starch, introduced with additives.The state of water in the dough semi-finished products was investigated by nuclear magnetic resonance, during which the spin-spin relaxation time of the samples was determined.It was also found that the pre-freezing increases the water mobility in the samples and introducing additives that contain extra solids by the type of colloids - reduce the water mobility, which in turn provides a better integrity of dough semi-finished products during cold storage.
