Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market

Ishida, Patricia Mello Garrido; Steel, Caroline Joy

doi:10.1590/1678-457x.6453

Cited by 37 publications

(28 citation statements)

References 24 publications

(27 reference statements)

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“…Crumb firmness was determined on days 1, 3 and 7, and the results obtained on days 1 and 3 show a significant increase in hardness for all of the sample breads, which is consistent with observations of other bread types (Ishida & Steel, 2014) due to the loss of freshness derived from starch retrogradation (Figure 2).…”

Section: Colour and Firmness Broa Evaluationsupporting

confidence: 88%

Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread

et al. 2016

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A wide range of quality parameters have been used to describe maize flours for food use, but there is no general agreement about the most suitable parameters for breadmaking. The objective of this study was to identify the maize flour parameters related to the consumer perceived quality of Portuguese broa bread (more than 50% maize flour). The influence of eleven maize landraces was assessed and compared with commercial flour using baking tests. The broa were evaluated by instrumental (colour, firmness) and sensory hedonic analysis with a consumer panel of 52 assessors. The broa sensory analysis revealed similar assessments among landraces and the lowest scores for commercial flour. The flour particle size distribution is the major influence, with commercial flour showing the highest mean diameter and a large particle distribution range. Broa consumer panel linkage associations and specific sensory descriptors have been identified; age as an influence on colour, cohesiveness, and source region as an influence on appearance and texture.Keywords: broa; maize; bread; consumer parameters; sensory analysis.Practical Application: Maize landrace flours have a narrow particle size distribution and a positive impact on broa bread quality.

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Section: Colour and Firmness Broa Evaluationsupporting

confidence: 88%

Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread

et al. 2016

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“…Upon storage, all SPB appeared to lose water, even though they were wrapped in cling film. Similar to our findings, many researchers observed moisture content loss in breads packaged in polyethylene bags during aging (Aguirre, Osella, Carrara, Sánchez, & Buera, ; Baik & Chinachoti, ; Besbes et al, ; He & Hoseney, ; Ishida & Steel, ; Piazza & Masi, ). The decrease in the moisture content of the bread crumb as a whole and of the intermediate part of the crumb of the pan bread samples could be attributed to the migration of water from the crumb to the crust (Gray & Bemiller, ; Kulp & Ponte, ; Pisesookbunterng & D'appolonia, ; Stear, ).…”

Section: Resultssupporting

confidence: 91%

Assessment of textural changes in sliced pan bread on aging using sensory and instrumental methods

Marinopoulou¹,

Petridis²,

Raphaelides³

2019

J Food Process Preserv

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Textural changes occurring during storage of a series of samples of five commercial sliced pan bread (SPB) brands were monitored by measuring parameters such as moisture content, Young's modulus of elasticity on compression, degree of crystallinity using X‐ray diffractometry and melting enthalpy using differential scanning calorimetry. The results obtained were compared with those derived from sensory evaluation of crumb hardness developed on storage using trained panelists. The ingredient composition of the breads affected the staling albeit not in a definite and conclusive way. The moisture content of the crumb was inversely related to crumb firmness on aging. Young's modulus value was proportional to the degree of crystallinity and melting enthalpy of breads. Regression analysis indicated that the surface layer of crumb moisture content and Young's modulus correlated well with the sensory hardness and can be used for quality control purposes to assess the degree of staling of commercial SPB. Practical applications The effect of staling on texture of breads can be effectively determined by performing both instrumental (X‐ray diffraction, differential scanning calorimetry, and compression measurements) and sensory analysis. However, compression tests employ fairly large deformation values (25% and over) during compression which do not necessarily reflect solely the state of staleness but they provide a general insight about the texture of the bread crumb as a whole. With regard to this, the present study aims to propose a simple and as inexpensive as possible method suitable for industrial use in order to monitor the staling process during storage. The findings from the present study suggest that Young's modulus of elasticity on compression can be considered as a reliable method to assess the aging effect on commercial SPB samples during storage.

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“…Thus, it would be greatly beneficial to produce the highly consumed wheat bread with an increased nutritional value. The nutritional recommendation for bread intake is set between 200 and 300 g of bread per day (Ishida et al, 2014). Consequently, an intake of the nutritionally recommended amount of bread along with an intake of β-glucan that is sufficiently high should have health promoting effects.…”

Section: Discussionmentioning

confidence: 99%

Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan

Kurek¹,

Wyrwisz²,

Piwińska³

et al. 2015

Food Sci. Technol (Campinas)

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β-glucan is currently one of the most important bioactive substances. Hence, there is a growing interest in the production of various foods containing β-glucan. The study examines the influence of the degree of wheat flour extraction in the quality of breads with high β-glucan content. Rheological tests were conducted on dough. Volume, mass, color and texture of bread were measured after baking. We observed that increasing the degree of extraction caused an increase in the storage and loss modulus. All of the bread made from the different flours were smaller in volume after the addition of β-glucan, although the yield increased. The crumb color of β-glucan-added breads was darker than the control samples. Control samples were higher in textural parameters (firmness, gumminess and chewiness). β-glucan-added samples had decreased porosity. The results revealed that using very strong flour with a high protein content results in a high quality β-glucan bread with a higher nutritional value due to the high total dietary fiber and β-glucan content.

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Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market

Cited by 37 publications

References 24 publications

Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread

Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread

Assessment of textural changes in sliced pan bread on aging using sensory and instrumental methods

Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan

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