2University of Technology and Life Sciences in Bydgoszcz

Ab s t r a c t. This paper presents a comparative analysis of sorptive properties of type 2000 wheat and rye flours. The main aim of the study was to examine the influence of the raw material on the sorptive properties of the flours. Flours which were used as specimens were produced in a labo-ratory at identical milling conditions. The following parameters of sorption were identified: monolayer capacity with the corresponding water activity, energy constant, specific sorption sur-face, size and volume of capillaries. Certain differences of sorption parameters of the flours were found, however they can be neglected from a practical point of view. K e y wo r d s: wheat flour, rye flour, sorptivity, GAB (Guggenheim, Anderson, De Boer) mode