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Differential scanning calorimetry research of biodegradable films for confectionery and bakery products

Oksana Shulga1, Anastasia Chorna1, Sergij Kobylinskyi2
Affiliation: 
1 National University of Food Technologies 68, Volodymyrska St., 01601 Kyiv, Ukraine 2 Institute of Highmolecular Compounds Chemistry 48, Kharkiv Hwy., 02000 Kyiv, Ukraine Anastasia_Chernaya@ukr.net
DOI: 
https://doi.org/10.23939/chcht11.04.492
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Keywords:

Abstract: 
Biodegradable films for bakery and confectionery products using differential scanning calorimetry are studied in this work. Expediency for the use of biodegradable films for marmalade, gingerbread, bakery products, and fondant confectionery according to organoleptic characteristics is established. The influence of the type of starch on film structure is studied with DSC analysis. DSC analysis was used to determine functionality of using glycerol as plasticizer, as this can reduce the temperature of melting point and glass transition of original compounds.
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