Quality prediction of bakery products in the initial phase of process design

Hadiyanto, Hadiyanto; Asselman, Amal; Straten, G. van; Boom, R.M.; Esveld, D.C.; Boxtel, A.J.B. van

doi:10.1016/j.ifset.2007.01.006

Cited by 70 publications

(71 citation statements)

References 23 publications

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“…The Maillard reaction is principally responsible for the color development of bakery products at a surface temperature below 150 C, while caramelization and carbonization occur at a product surface temperature above 150 C. 12) ÁE has been found to be one of the indicators for identifying the over-baking condition, because ÁE ¼ 52 corresponded to the burnt sample.…”

Section: Resultsmentioning

confidence: 99%

Characteristic Coloring Curve for White Bread during Baking

Onishi

Inoue

Araki

et al. 2011

Bioscience, Biotechnology, and Biochemistry

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Section: Resultsmentioning

confidence: 99%

Characteristic Coloring Curve for White Bread during Baking

Onishi

Inoue

Araki

et al. 2011

Bioscience, Biotechnology, and Biochemistry

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“…This means that all of them were darker than the control biscuits, having lower values of L, and higher values of b and a. Consonantly, there was a reduction in the typical golden or very light brown color caused by Maillard reactions in the external crust; although Maillard reactions take place throughout the biscuit dough, browning takes place more intensely on the external surface, promoted by high temperatures and a low moisture content. According to Hadiyanto et al [2007], baking of most products is finished before caramelisation (and carbonisation) reactions at temperatures above 150°C start: even though oven temperatures above 150°C are being used, the temperature of the surface seldom exceeds this value.…”

Section: Colormentioning

confidence: 99%

Exploring the Suitability of Incorporating Tiger Nut Flour as Novel Ingredients in Gluten Free Biscuit

Ahmed¹,

Hussein²

2014

Pol. J. Food Nutr. Sci.

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late gluten-free bakery products. The gluten-free bakery products available on the market present poor organoleptic quality, not comparable to wheat ones. Research and development is needed to improve the structure, mouth feel, texture, acceptability and shelf-life of these products. Results from a number of recent studies have highlighted the need for an improvement in the quality of cereal based gluten-free products. Reduced volume, tough and/or dense texture, and reduced flavor development are among the problems that gluten-free bakery products are suffering from [Sumnu et al., 2010].Although the tiger nut cultivation dates back to ancient Egypt, where tubers were found in sarcophagi and tombs of the earliest dynasties, it is largely unexploited [Tigernuts Traders, 2013]. Tiger nut (Cyperus esculentus) belongs to the family Cyperaceae and the order, Cyperales. Tiger nut is a tuber that is grown in the soil and is found worldwide in warm and temperate zones, occurring in Southern Europe and Africa. It has a dimension ranging from 6-10 mm and occurs in different varieties. The color is brown and has a sweet flavor when eaten. Tiger nut has been used extensively mainly for human consumption in Spain [Ukwuru et al., 2011; Tigernuts Traders, 2013] and eaten cold as drink. Tiger nut can be extracted into milk like liquid that is treated and bottled. The flour is used to make cakes and biscuits while oil is used for cooking [Wise, 2013].During the last decade, considerable efforts have been directed towards improving the gluten-free product qual- The effect of using tiger nut flour to improve the functional properties of gluten-free biscuit was explored. Corn flour in the biscuit formulation was replaced at three levels, 10, 20, and 30% with tiger nut flour (TNF). Biscuit containing only corn flour was used as control. Prepared biscuits were analyzed for their proximate composition, physical properties, diameter, thickness, color, texture, and were subjected to measurements using differential scanning calorimetery (DSC) and scanning electron microscopy (SEM).Incorporation of tiger nut flour resulted in a significant increase in fibre and ash contents and in a decrease in protein content. The spread ratio of the biscuits increased significantly by increasing TNF content, which is considered a desirable quality attribute. Tiger nut-containing biscuits exhibited lower total color difference ∆E value compared to the control sample.Thermal characteristics of TNF-containing biscuits differed significantly (P≤0.05) from the control where TNF resulted in decreased onset gelatinization temperature (To) and peak temperature (Tp). Furthermore, enthalpies of control biscuits were significantly higher than of those containing TNF; that might be due to partial gelatinization since their enthalpies were smaller than in control biscuits.Measurement of baked biscuits texture showed that hardness and resilience values decreased when TNF content in the biscuit formulation increased. Microscopic observation revealed that TNF-containi...

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“…the open network structure in the centre of bread) is linked to the degree of starch gelatinization (Hadiyanto et al, 2007a). For a range of Dutch bakery products the relation between crumb and degree of gelatinization given by equation A8 is found.…”

Section: Product Quality Modelmentioning

confidence: 97%

“…The full model was presented in previous work (Hadiyanto et al, 2007a); here the main equations are briefly discussed and presented in Appendix 1 (Table A1, A2 and A3). Discretization of 1-D in 10 segments was found to be satisfactory.…”

Section: Baking Model Development and Assumptionsmentioning

confidence: 99%

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Control vector parameterization with sensitivity based refinement applied to baking optimization

Hadiyanto

Esveld

Boom

et al. 2008

Food and Bioproducts Processing

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In bakery production product quality attributes as crispness, brownness, crumb and water content are developed by the transformations that occur during baking and which are initiated by heating. A quality driven procedure requires process optimization to improve bakery production and to find operational procedures for new products. Control vector parameterization (CVP) is an effective method for the optimization procedure. However, for accurate optimization with a large number of parameters (representing the control vector), CVP optimization takes a long time for computation. In this work, an improved method for direct dynamic optimization using CVP is presented. The method uses a sensitivity based step size refinement for the selection of control input parameters. The optimization starts with a coarse discretization level for the control input in time. In successive iterations the step size was refined for the parameters for which the performance index has a sensitivity value above a threshold value. With this selection, optimization is continued for a selected group of input parameters while the other non sensitive parameters (below threshold) are kept constant. Increasing the threshold value lowers the computation time, however the obtained performance index becomes less. A threshold value in the range of 10-20% of the mean sensitivity satisfies well. The method gives a better solution for a lower computation effort than single run optimization with a large number of parameters or refinement procedures without selection.

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Quality prediction of bakery products in the initial phase of process design

Cited by 70 publications

References 23 publications

Characteristic Coloring Curve for White Bread during Baking

Characteristic Coloring Curve for White Bread during Baking

Exploring the Suitability of Incorporating Tiger Nut Flour as Novel Ingredients in Gluten Free Biscuit

Control vector parameterization with sensitivity based refinement applied to baking optimization

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