EFFECT OF MODIFIED STARCH ON THE WATER-HOLDING CAPACITY OF GINGERBREAD FILLINGS

Abstract

The effect of two types of «crosslinked» and esterified modified starches: hydroxypropyl distarch phosphate (E 1442) and acetylated distarch adipate (E 1422) on the speed of the process of moisture transfer in flour confectionery products was studied. The objects of the study were gingerbread with fruit filling packed in a polypropylene film with a thickness of 40 μm during storage at a temperature of 30 ° C and a relative humidity of ambient air of 40%. Smaller losses of the mass fraction of moisture are determined for gingerbread with fruit filling in which E 1442 modified starch was used. The moisture content of gingerbread with filling practically did not change during storage and remained 13.5% after four weeks of storage. The relative loss of the mass fraction of moisture in gingerbread with fruit filling made using modified starch (E 1442) was 3% after four weeks of storage. While in gingerbread with fruit filling, made on the basis of modified starch (E 1422), the relative loss of moisture was 9% during the same period. Fruit filling made using modified starch (E 1442) causes higher water-holding properties compared to the filling made on the basis of modified starch (E 1422). The speed of moisture transfer between the parts of the gingerbread depends on the speed of moisture transfer through the polypropylene film. The moisture content of the top layer of gingerbread with fruit filling, made on the basis of modified starch E 1442, packed in a polypropylene film 40 μm, increased after 2 weeks of storage, and in gingerbread with fruit filling, made on the basis of modified starch E 1422, on the contrary decreased, which may lead to staling of the gingerbread.