Crumb Texture of Spelt Bread

Abstract

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...

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

“…A comparative study with spelt varieties showed acceptable sensory scores with significant differences among the varieties (Korczyk Szabó and Lacko Bartošová ), leading to conclude that spelt might be a suitable raw material for bread making, but it remains closely related to the choice of spelt variety (Korczyk Szabó and Lacko Bartošová ). Compared to common bread, spelt genotypes had high crumb elasticity, but low crumb cell homogeneity, which are probably due to its special dough rheological attributes (Callejo and others ).…”

Sensory profile and quality of chemically leavened gluten‐free sorghum bread containing different starches and hydrocolloids

“…Objective texture analysis showed that sorghum bread made with tapioca starch plus HPMC was significantly firmer and had significantly lower resilience than bread made with rice starch plus xanthan gum and potato starch plus xanthan gum (Table ). Softer (less firm) bread crumb with higher resilience is often related to higher consumer satisfaction . Bread made with tapioca starch plus HPMC was less moist, less resilient and crumblier, resulting in a less desirable texture/mouthfeel than loaves made with rice starch plus xanthan gum or potato starch plus xanthan gum.…”

Porous Crumb Structure of Leavened Baked Products

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