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  • 1 Faculty of Food Technology, Latvian University of Agriculture, Jelgava, Latvia
  • | 2 Latgales Maiznica, Riga, Latvia
  • | 3 Institute of Polymer Materials, Riga Technical University, Riga, Latvia
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Abstract

Changes of tightly and loosely bound water relative content in bread were studied using differential scanning calorimetry method. Combination of chitosan with ascorbic acid changes water redistribution between starch and gluten and in such a way can be related to bread quality and sensory properties. The decrease of the water vaporization temperatures, melting temperatures and enthalpies in fresh bread containing chitosan were detected when ascorbic acid was added in combination with chitosan. The decrease of melting peak temperature has been attributed to the increase of interaction of loosely bound water and the decrease of vaporization peak temperature has been attributed to the decrease of interaction of tightly bound water with bread components as a result of ascorbic acid addition. Freezable water amount and total water amount in crumb decrease more rapidly during first stage of staling and more slowly at the second stage of staling in the bread nutritionally fortified with chitosan.

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