Resumen
The method of a differential thermal analysis has been applied to investigate the physical-chemical and chemical processes that occur in a semi-finished whipped flour product under conditions of a programmed change in temperature. Qualitative assessment of the processes that take place in the examined samples during thermal transformations has been performed.We have explored the influence of formulation components of a semi-finished whipped flour product on mass losses, the rate of transformations, and the dehydration processes occurring under non-isothermal conditions at a constant heating rate of 10±1 °C/min while heating up to a temperature of 300 °C.Synergetic interaction between xanthan and gelatin has been confirmed. It was established that the introduction of a xanthan solution to a gelatin solution, the base of a semi-finished whipped flour product, improves structure and enhances its thermal stability during heating. It is likely that this occurs due to the redistribution of associated and non-associated hydroxyl groups, which contributes to forming a large number of inter-molecular hydrogen bonds.We have proven the catalytic effect of the enzyme transglutaminase in the system gelatin-xanthan on the interaction between the amino groups of lysine and the ?-carboxyamide group of glutamine residues bound by a peptide bond. This effect ensured a higher level of crosslinking the macromolecules of a protein framework and substantially slows down the dehydration process in a semi-finished whipped flour product.Our study has established minimum losses of the adsorption-bound moisture in semi-finished whipped flour product, which is likely due to an increase in the degree of binding the groups of -?? and flour proteins, which predetermines the formation of intermolecular hydrogen bonds with the proteins of a gluten complex.The influence of xanthan, sugar, transglutaminase enzyme, flour, on the ranges of dehydration has been investigated, which depend on different forms of moisture binding in a semi-finished whipped flour product. We have determined the temperature intervals of moisture loss at different shapes and binding energy in a semi-finished whipped flour product.The results obtained have practical significance for establishing the rational temperature conditions for baking a semi-finished whipped flour product, namely 140±5 °C