STUDY OF THE MECHANISM OF THE RETARDING EFFECT ON BREAD STALING BY USING NATURAL GUMS

Abstract

The  mechanism  of  natural  gums'  effect  on  the preservation  of  bread  freshness  has  been studied. The stage of bread staleness was estimated from the deformation of bread’s crumb. Hydrophilicity and texture of bread crumb were also considered. The mechanism of gum’s effect on the process of bread staling was studied by determining the respective change in the state of flour starch crystal structure, which was assessed by qualitative Roentgen phase analysis and the change of bread matter moisture  bonds  with  the  addition  of  gums,  which  was determined  by  the method  of  differential thermal analysis. As the result of the research, it was found that addition of natural gums accommo-dates bread shelf-life extension by means of crumb texture change, as well as the effect on bread biopolymer moisture bonds.