Differential thermal analysis of moisture binding in zephyr with different contents of glucose syrup

Differential thermal analysis of moisture binding in zephyr with different contents of glucose syrup

When formulating a product, it is just as important to measure changes in free and bound moisture as it is to analyze quality indicators. Zephyr, a Russian whipped dessert, made with sugar dries quickly during storage, gradually losing its moisture. Its crystalline sugar crust thickens and its entir...

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Bibliographic Details
Main Authors: Inessa V. Plotnikova, Gazibeg O. Magomedov, Dmitry A. Kazartsev, Magomed G. Magomedov, Konstantin К. Polyanskiy, Viktor E. Plotnikov
Format: Article
Language:English
Published: Kemerovo State University 2024-02-01
Series:Foods and Raw Materials
Subjects:
zephyr
glucose syrup
differential thermal analysis
moisture content
forms of moisture binding
Online Access:https://jfrm.ru/en/issues/22111/22112/

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