Evaluation of the sorption properties of mix for ready-bake gluten-free bread

This study was primarily designed to show the characteristics of the finished mixes to bake gluten-free bread. The scope of the research included the assessment of selected physicochemical properties and characteristics of the sorption properties. The evaluation of the physicochemical properties of the tested products was based on the evaluation of loose and tapped density, coefficient of Hausner HR and Carr index ICarr. The products have been tested in terms of evaluation of their sorption properties using static method as well as dynamic method based on the sorption kinetics of the steam process. For the mathematical interpretation of the process of water vapor isotherms adsorption the BET equation has been used. Based on studies performed, it was alleged that differences in the sorption properties as well as the physicochemical properties of the tested mixtures for baking gluten-free bread have been largely determined by the heterogeneous composition of the raw materials of the examinated products.