A Modified American Association of Cereal Chemists Method for Compressive Force Value Determination of White Bread Crumb Firmness

Sato, Yukinori

doi:10.3136/fstr.22.443

Cited by 5 publications

(9 citation statements)

References 17 publications

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“…A modified CFV, CFV 20 , which indicates the force at 25% deformation (L = 6.25 mm) on the force-deformation curve was used to analyze the rheological properties of the toasted bread by force-deformation curves generated using a texturometer (RE2-33005S; Yamaden, Tokyo, Japan), in which a single compression was applied according to the AACC method (AACC, 2000;Baker, Walker, & Kemp, 1988) using a 20mm-diameter cylinder-type plunger at 20°C (Sato, 2016). The CFV 20 was measured five times in each toasted bread sample.…”

Section: Cfv 20 Of the Modified Aacc Methodsmentioning

confidence: 99%

“…Tactility tests were conducted on the bread after toasting at level-1, level-3, and level-5 and without toasting (level-0), based on modification of a previously described method (Sato, 2016). The study participants were five students (two men and three women) from the Kitami Institute of Technology, with an average age of 21.6 ± 1.02 years, and seven students (one man and six women) from Hirosaki University, with an average age of 20.1 ± 0.35 years.…”

Section: Sensory Evaluationmentioning

confidence: 99%

“…The rheological parameters of the toasted bread were compared with the slope of the force in the force-deformation curve using the modified AACC method (Sato, 2016). Figure 3 shows typical curves for the relationship between force and deformation, clearly indicating the force at a plunger distance of 6.25 mm (CFV 20 ).…”

Section: Relationship Between S In and Cfv 20mentioning

confidence: 99%

“…However, how the rheological properties of toasted bread vary according to the difference between its surface firmness and inner firmness remains unknown. Sato (2016) revealed that CFV 20 reflects not only mouthfeel and firmness but also tactile sensory scores, making it a good firmness parameter; both CFV 20 and tactility score have been proposed as convenient indicators interchangeable with the CFV of the AACC method, used to determine the firmness of white bread. A depth of 1 mm below the surface was selected because the linearity exceeded R 2 = 0.970, as described in the Materials and Methods.…”

Section: Relationship Between S In and Cfv 20mentioning

confidence: 99%

“…Although the functional and nutritional effects of toasting have been widely investigated, bread quality is mainly influenced by bread texture (Curic et al, 2008;Eckardt et al, 2013;Gámbaro et al, 2002), and the American Association of Cereal Chemists (AACC) has developed a standard method for evaluating bread firmness (AACC, 2000). Thus, a modified AACC method has been established, and a new CFV rheological parameter is used to compare the rheological properties of white bread stored at various temperatures (Sato, 2016). Thus, a modified AACC method has been established, and a new CFV rheological parameter is used to compare the rheological properties of white bread stored at various temperatures (Sato, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Rheological properties of toasted bread using a modified American Association of Cereal Chemists method to determine compressive force values

Sato

2019

Cereal Chem

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Background and objectives: Using a modified American Association of CerealChemists parameter for white bread crumb, CFV 20 , toasted bread firmness was investigated according to color changes on the surface of toasted bread. Findings: The L * value decreased significantly with toasting level, compared with changes in both a * and b * . To characterize the relationship between color and the rheological properties of the bread surface, a rheological parameter for bread surface was proposed, S in , which represents the slope of the force plotted against the plunger distance at a depth of <1 mm below the surface of the bread. The S in value of the toasted bread corresponded well with toasting level and CFV 20 when toasted at low levels, suggesting that the surface firmness reflects the inner firmness of the toasted bread. A tactility sensory evaluation also supported the change in the CFV 20 of toasted bread. In addition, the sensory evaluation values did not seem to be intimately influenced by the panel number, at least between n = 5 and n = 12. The rheological property CFV 20 increased with decreasing L * . Therefore, L * seems to be a simple tool for measuring the rheological properties of the inner toasted bread. Conclusions: Color determination using the L * value of the toasted bread surface can be used to estimate the inner firmness of the bread. Significance and novelty: The texture of toasted bread has not been reported. The parameter S in was proposed as a rheological parameter representing the surface of toasted bread. The firmness of toasted bread according to the change in surface color was investigated in this study.

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Section: Cfv 20 Of the Modified Aacc Methodsmentioning

confidence: 99%

Section: Sensory Evaluationmentioning

confidence: 99%

Section: Relationship Between S In and Cfv 20mentioning

confidence: 99%

Section: Relationship Between S In and Cfv 20mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Rheological properties of toasted bread using a modified American Association of Cereal Chemists method to determine compressive force values

Sato

2019

Cereal Chem

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Rheological evaluation of the grade of freshness of bakery products

Chernykh¹,

Кононенко²,

Agamalov³

2022

“TOPICAL ISSUES OF THERMOPHYSICS, ENERGETICS AND HYDROGASDYNAMICS IN THE ARCTIC CONDITIONS”: Dedicated to the 85th Birthday Ann

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Anti-diabetic Activity of Spirulina and Chlorella in In vivo Experimental Rats

Shaman,

Zidan,

Alzahrani

et al. 2024

Biomed. Pharmacol. J.

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The effects of supplying experimental rats with unicellular green algae Chlorella and tiny filamentous cyanobacteria Spirulina, on type 2 diabetes (T2DM) were examined in the present study. Eight sets of male Sprague-Dawley albino rats, each with six individuals, were used in the investigation. Throughout the trial, Group 1 was the negative control group and was given saline regularly. Group 2 was given alloxan to induce diabetes. Spirulina was given to groups 3, 4, and 5 at dosages of 100, 200, and 300 mg/kg body weight, respectively, after diabetes induction. Similarly, groups 6, 7, and 8 received dosages of 100, 200, and 300 mg/kg body weight of Chlorella, respectively. The findings indicated that the control group had significantly higher levels of triglycerides, low-density lipoprotein (LDL), blood sugar, and very low-density lipoprotein (VLDL) and considerably lower levels of insulin, high-density lipoprotein (HDL), and phospholipids. However, rats given Spirulina (groups 3, 4, and 5) showed notably higher insulin, HDL, and phospholipids levels and significantly lower blood glucose, cholesterol, VLDL, LDL, and triglycerides levels. Rats fed with Chlorella (groups 6, 7, and 8) also showed increased effectiveness of feed ratios, greater final weights, and body weight growth percentages compared to the control group. The present study shows that supplementing with Spirulina and Chlorella improves insulin lipid patterns, blood sugar, and type 2 diabetes in vivo laboratory rats. According to the research, Spirulina and Chlorella may be used as functional meals to help control and cure diabetes.

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A Modified American Association of Cereal Chemists Method for Compressive Force Value Determination of White Bread Crumb Firmness

Cited by 5 publications

References 17 publications

Rheological properties of toasted bread using a modified American Association of Cereal Chemists method to determine compressive force values

Rheological properties of toasted bread using a modified American Association of Cereal Chemists method to determine compressive force values

Rheological evaluation of the grade of freshness of bakery products

Anti-diabetic Activity of Spirulina and Chlorella in In vivo Experimental Rats

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