Some Tensile Characteristics of Bread Crumb1

Chen, Peng; Whitney, L. F.; Peleg, Micha

doi:10.1111/j.1745-4603.1994.tb00762.x

Cited by 17 publications

(7 citation statements)

References 8 publications

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“…Instrumental measurement of the physical texture of bread has a longer history. Compression testing of bread crumb (Bailey 1932, Elton 1969, Brady and Mayer 1985 has been the method of choice because of its simplicity, but tensile testing of bread has also been used for physical texture measurements (Nussinovitch et al 1990, Chen et al 1994, Scanlon et al 1997. Despite some challenges related to sample gripping and dimension requirements, tensile testing provides texture parameters that can be readily interpreted (Nussinovitch et al 1990) and, additionally, can be used to measure crumb coherence from its energy to fracture (Scanlon et al 1997), as well as provide values for crumb extensibility.…”

mentioning

confidence: 99%

Effects of Flour Strength, Baking Absorption, and Processing Conditions on the Structure and Mechanical Properties of Bread Crumb

Zghal¹,

Scanlon

Sapirstein³

2001

Cereal Chem

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Cereal Chem. 78(1):1-7The objective of this study was to determine the effects of flour type, baking absorption, variation in sheeting, and dough proofing time on the density, crumb grain (visual texture), and mechanical properties (physical texture) of bread crumb. All response variables were measured on the same bread crumb specimens. Bread loaves were prepared by a short-time breadmaking process using four spring wheat flours of varying strength. After crumb density measurement, digital image analysis (DIA) was used to determine crumb grain properties including crumb brightness, cell size, cell wall thickness, and crumb uniformity. Tensile tests were performed on bone-shaped specimens cut from the same bread slices used for DIA to obtain values for Young's modulus, fracture stress, fracture strain, and fracture energy. Proof time had the most profound influence on the bread with substantial effects on loaf volume, crumb density, crumb brightness, and grain, as well as crumb mechanical properties. Increasing proof time resulted in higher loaf volume, lower crumb density and brightness, coarser crumb with fewer and larger cells with thicker cell walls, and weaker crumb tensile properties. Varying flour type also led to significant differences in most of the measured crumb parameters that appeared to correspond to differences in gluten strength among the flour samples. With increasing flour strength, there was a clear trend to increasing loaf volume, finer and more uniform crumb grain, and stronger and more extensible bread crumb. Increasing baking absorption had virtually no effect on crumb structure but significantly weakened crumb strength and increased fracture strain. In contrast, varying the number of sheeting passes had a minor effect on crumb cellular structure but no effect on mechanical properties. The experimental data were consistent with a cause-effect relationship between flour strength and the tensile strength of bread crumb arising as a result of stronger flours exhibiting greater resistance to gas cell coalescence, thereby having fewer crumb defects.

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mentioning

confidence: 99%

Effects of Flour Strength, Baking Absorption, and Processing Conditions on the Structure and Mechanical Properties of Bread Crumb

Zghal¹,

Scanlon

Sapirstein³

2001

Cereal Chem

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“…Tensile tests give a deformation which can be used to determine the modulus of elasticity, and these tests are difficult to perform, mainly because of the problem of surface tearing which can disturb the results but also because good sample preparation requires considerations [10,11], we therefore proposed A model with modifications compared to the known models, we try to minimize as much as possible the geometric limits of the test specimen but also to lose the known refernce [12,13] (Figure 3). An experimental procedure has been set up to measure and calculate some of these arameters.…”

Section: Preparation Of the Sample 221 Tensile Casementioning

confidence: 99%

Determination of Physical and Mechanical Properties of Potatoes and the Importance in Food Chemistry

Lammari¹,

Khlifa²,

Hamed³

et al. 2022

Rev. Chim.

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The physical, mechanical and morphological data of foods are essential in the separation and aeration processes, whether in the case of transportation or storage, in order to preserve the freshness of these products, and in this context we try to predict and implement some experiments that will be validated through equations, where it is desirable to determine the relationships among the characteristics. Key physical and mechanical parameters, for example, fruits are often classified by size, but it may be more economical to develop a method that classifies them by weight when designing a machine, the relationship between weight and intermediate dimensions is essential. These physical and technical properties of the potato had to be evaluated to know the effect of surface conditioning, the limits of loading without damage, as well as to allow the volume of breathing during all stages of the life cycle especially in the case of harvesting, transportation and storage, which is also important for the design of harvesting and harvesting equipment. Psychiatric treatment. The shape of potato tubers is as complex as any agricultural product, therefore, in order to determine the mechanical and physical properties, it has become more and more necessary to find all the necessary data and prove the basic viscoelastic behavior of this material, especially since then. The product is consumed by all worlds.

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“…A number of techniques have been used to measure the mechanical properties of bread crumb, including indentation (AACC International Approved Method 74-09.01; Liu and Scanlon 2002), compression (Nussinovitch et al 1992;Piazza and Masi 1995;Liu and Scanlon 2002), tension (Chen et al 1994;Zghal et al 2001), and shear measurements (Persaud et al 1990). In addition, a variety of tests can be used to assess the bread staling process and changes in its cellular structure during storage; these include differential scanning calorimetry (DSC), imaging, and ultrasonic methods (Povey and Mason 1998;Alava et al 2007).…”

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confidence: 99%

Evaluation of Textural and Structural Properties of Barbari Bread During Storage

et al. 2016

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Cereal Chem. 93(4): [386][387][388][389][390][391][392][393][394] This study was performed using three Barbari flours (strong, medium, and weak) with different physical, chemical, and rheological properties. Determination of texture firmness of Barbari breads (A, B, and C, made of strong, medium, and weak flours, respectively) during storage was carried out with a texture analyzer and evaluating the bread crumb properties and changes during storage with a nondestructive ultrasonic technique. The bread microstructure was assessed with scanning electron microscopy, and the general process of starch gelatinization and retrogradation was evaluated with differential scanning calorimetry. The bread sensory properties were evaluated by 10 trained panelists. Barbari A, made from strong flour, had less firmness, lower transition of ultrasonic wave velocity, lower value of elastic modulus, reduced value of enthalpy, lower average temperature, larger pore diameter and area of images, and higher point total in sensory evaluation than Barbari B and Barbari C, particularly the latter, as storage time progressed. Barbari A's desirable quality characterization and longer shelf life were owing to the qualities of the flour, which enabled the production of dough with the appropriate properties. Eventually, the results of device-based and sensory tests were significantly correlated. Ultrasonic nondestructive testing is recommended over other methods for assessing the texture, cell structure, and elastic properties of bread after baking and during storage, because it is fast, nondestructive, and less expensive than other methods and can be used during production.

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Some Tensile Characteristics of Bread Crumb1

Cited by 17 publications

References 8 publications

Effects of Flour Strength, Baking Absorption, and Processing Conditions on the Structure and Mechanical Properties of Bread Crumb

Effects of Flour Strength, Baking Absorption, and Processing Conditions on the Structure and Mechanical Properties of Bread Crumb

Determination of Physical and Mechanical Properties of Potatoes and the Importance in Food Chemistry

Evaluation of Textural and Structural Properties of Barbari Bread During Storage

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