Bread crumb quality assessment: a plural physical approach

Angioloni, Alessandro; Collar, Concha

doi:10.1007/s00217-009-1022-3

Cited by 74 publications

(66 citation statements)

References 17 publications

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“…These results of the obtained crumb grain features demonstrate that there is product variability even in commercial samples, and that it is also quite complicated to obtain baked goods with standard characteristics when a well-established production technology is used. Each type of product presents its own special cell structure and therefore there is not a unique pattern which can be applied to all products (Angioloni, Collar, 2009). …”

Section: Image Analysis Of Crumb Structurementioning

confidence: 99%

Quality parameters of some Brazilian panettones

Valcarcel-Yamani

Lannes

2013

Braz. J. Pharm. Sci.

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In panettone, physical and chemical properties can determine the quality attributes in addition to consumer acceptability. The aim of this work was to assess the quality attributes of nine commercial samples of Brazilian panettone. Samples were characterized according to their physicochemical (moisture and color) aspects, quality attributes (specific volume, density and texture) and image analysis. The results of the statistical analysis (ANOVA and Tukey) showed significant differences (p≤0.05) among the samples. Differences were observed in the specific volume and density. Samples showed moisture values between 22.83% and 26.86%. The texture analysis showed greater variation in values of crumb firmness (from 2.14 N to 7.55 N). Significant differences in crust (L* values between 31.58 and 44.85, a* between 12.34 and 16.47 and b* between 27.15 and 37.28) and crumb (L* values between 64.48 and 72.34, a* between -0.82 and 3.79 and b* between 33.43 and 40.97) color parameters were found for all samples. Through the image analysis, variability in the crumb structure was observed; however, the statistical analysis showed no significant differences between samples. No panetone, propriedades físicas e químicas podem determinar além dos atributos de qualidade, a aceitabilidade pelos consumidores. O objetivo do presente trabalho é avaliar atributos de qualidade em nove amostras comerciais de panetone brasileiro. As amostras foram caracterizadas quanto a aspectos físico-químicos (umidade e cor), atributos de qualidade (volume específico, densidade e textura) e análise de imagem. Os resultados das análises estatísticas (ANOVA e Tukey) mostraram diferenças significativas (p ≤ 0,05) entre as amostras. Diferenças no volume específico e densidade foram observadas. As amostras apresentaram valores de umidade entre 22,83% e 26,86%. A análise de textura do miolo mostrou elevada variação nos valores de firmeza (entre 2,14 N e 7,55 N). Diferenças significativas nos parâmetros de cor, para crosta (valores de L* entre 31,58 e 44,85, a* entre 12,34 e 16,47 e b* entre 27,15 e 37,28) e miolo (valores de L* entre 64,48 e 72,34, a* entre -0,82 e 3,79 e b* entre 33,43 e 40,97), foram encontrados em todas as amostras. Por meio da análise de imagem observou-se variabilidade na estrutura do miolo, porém a análise estatística não mostrou diferenças significativas entre as amostras.Unitermos: Panetone/propriedades físicas e químicas. Panetone/análise qualitativa. Panetone/textura. Panetone/cor. Panetone/análise de imagem.

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Section: Image Analysis Of Crumb Structurementioning

confidence: 99%

Quality parameters of some Brazilian panettones

Valcarcel-Yamani

Lannes

2013

Braz. J. Pharm. Sci.

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“…The characteristics of wheat bread as physical attributes of texture, color and specific volume (SV) are among the most important characteristics taken into account by consumers. The mechanical properties of bread are often associated with the perception of freshness and elasticity and influence the consumption decision (Angioloni and Collar, 2009). In this context, the aim of this work was to evaluate bread added by cobia minced protein to evaluate the protein increase and effect on the technological properties.…”

Section: Introductionmentioning

confidence: 99%

Improvement of protein content and effect on technological properties of wheat bread with the addition by cobia (Rachycentron canadum)

Fagundes¹,

Rocha²,

Salas-Mellado³

2018

Food Res.

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The aim of this work was to improve the protein content of the wheat bread and to study the technological properties, incorporating Cobia (Rachycentron canadum) minced proteins (CMP). The influence of CMP on the characteristics of wheat bread, such as texture, color, specific volume (SV), protein and lipids content were evaluated. Wheat flour was replaced by CMP at different levels of substitution, and hydrogenated vegetable fat was added in different levels according to 2 2 central composite rotational design (CCRD) as shown: CMP: from 2.00 to 12.00%; hydrogenated vegetable fat: from 0.00 to 3.00%. As control was elaborated wheat bread without the addition of CMP. Analysis of the breadcrumb color with the addition of CMP at 3.50% and vegetable fat up to 1.50% showed the highest lightness. The highest SV values were obtained with an amount of 0.44% of vegetable fat in the formulation. However, the increase in the addition of CMP resulted in a reduction of SV. The addition of CMP and vegetable fat results in an antagonistic effect on breadcrumb firmness; the higher the vegetable fat and the lower the CMP contents resulted in higher softness. The CMP incorporation in bread caused a protein increase in the range of 40 to 70% compared to wheat bread without CMP.

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“…It is a common agreement that good quality bread should have a high porosity and fine, regular gas cell structure in the crumb (Liu and Scanlon, 2003;Van Vliet, 1999;Lassoued et al, 2008). Good crumb quality is dependent on several rheological and physical properties achieved by both small and large deformation measurements (Angioloni and Collar, 2009). Bread crumb is a complex viscoelastic foam material and its texture is an important quality indicator, as consumers prefer different bread taste.…”

Section: Resultsmentioning

confidence: 99%

Crumb Texture of Spelt Bread

Korczyk-Szabó¹,

Lacko-Bartošová²

2013

JCEA

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The bread quality is considerably dependent on the texture characteristic of bread crumb. Crumb texture is an important quality indicator, as consumer prefer different bread taste. Texture analysis is primarily concerned with the evaluation of mechanical characteristics where a material is subjected to a controlled force from which a deformation curve of its response is generated. It is an objective physical examination of baked products and gives direct information on the product quality, oppositely to dough rheology tests what inform on the baking suitability of the flour, as raw material. This is why the texture analysis is one of the most helpful analytical methods of the product development. In the framework of our research during the years 2008 -2009 were analyzed selected indicators for bread texture quality of five Triticum spelta L. varieties -Altgold, Oberkulmer Rotkorn, Ostro, Rubiota and Franckenkorn grown in an ecological system. The bread texture quality was evaluated on texture analyzer TA.XT Plus (Stable Micro Systems, Surrey, UK), following the AACC (74-09) standard method and expressed as crumb firmness (N), stiffness (N.mm -1 ) and relative elasticity (%). Our research proved that all selected indicators were significantly influenced by the year of growing and variety. The most soft bread was achieved in Rubiota, whereas bread crumb samples from Franckenkorn and Altgold were the most firm and stiff. Correlation analysis showed strong negative correlation between relative elasticity and bread crumb firmness as well as bread stiffness (-0.81 ++ , -0.78 ++ ). The spelt grain can be a good source for making bread flour, but is closely dependent on choice of spelt variety. The spelt wheat bread crumb texture need further investigation as it can be a reliable quality parameter.Keywords: crumb texture, firmness, relative elasticity, spelt bread, stiffness Abstrakt Textúra striedky chleba je jedna z dôležitejších charakteristík pri určovaní a definovaní kvality chleba. Analýza textúry sa týka mechanických vlastností materiálu vystaveného pôsobeniu kompresnej sily a pomocou deformačnej krivky objektívne hodnotí pekárske výrobky. V nadväznosti na reologické testy poskytuje priame 1326Journal of Central European Agriculture, 2013, 14(4), p.1326-1335 DOI: 10.5513/JCEA01/14.4.1352 1343 Journal of Central European Agriculture, 2013, 14(4), p.1343-1352 DOI: 10.5513/JCEA01/14.4.1352 informácie o kvalite múky a je preto jednou z najdôležitejších analytických metód vývoja produktu. V rokoch 2008 -2009 boli analyzované vybrané ukazovatele textúry špaldového chleba piatich odrôd Triticum spelta L. -Altgold, Oberkulmer Rotkorn, Ostro, Rubiota a Franckenkorn pestovaných v podmienkach ekologického poľnohospodárstva. Textúra špaldového chleba (tvrdosť (N), tuhosť (N.mm -1 ) a relatívna elasticita striedky (%) bola hodnotená na analyzátore textúry TA.XT Plus (Stable Micro Systems, Surrey, Veľká Británia) podľa štandardnej metódy AACC (74-09). Všetky vybrané ukazovatele boli preukazne ovplyvnené vonkajšími (poč...

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Bread crumb quality assessment: a plural physical approach

Cited by 74 publications

References 17 publications

Quality parameters of some Brazilian panettones

Quality parameters of some Brazilian panettones

Improvement of protein content and effect on technological properties of wheat bread with the addition by cobia (Rachycentron canadum)

Crumb Texture of Spelt Bread

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