Using ultrasound to investigate the cellular structure of bread crumb

Elmehdi, Hussein M.; Page, John H.; Scanlon, Martin G.

doi:10.1016/s0733-5210(03)00002-x

“…All ultrasonic measurements were performed immediately, 48, 96 and 144 hours after baking for kinds of Lavash bread in triplicate at room temperature. Furthermore, using the results of the density and velocity of sound waves of each type of bread and the formula E= ρV 2 , the elastic modulus values of breads were calculated during storage time (11).…”

Section: Physical and Chemical Evaluation Of Wheat Flourmentioning

confidence: 99%

“…Faergestad et al (2000) studied the baking performance of hearth bread and pan bread using wheat flours with different protein contents, and showed that effects of flour quality on bread characteristics were different for hearth bread compared to pan bread (25). Elmehdi et al (2003) used ultrasonic techniques to study how the mechanical properties of bread crumb are affected by changing the size, concentration and shape of the crumb cells. The sensitivity of ultrasonic waves to changes in the size and shape of crumb cells demonstrates the potential for using ultrasound as a tool for characterizing the mechanical and structural properties of bread crumb [11].…”

Section: Introductionmentioning

confidence: 99%

“…Elmehdi et al (2003) used ultrasonic techniques to study how the mechanical properties of bread crumb are affected by changing the size, concentration and shape of the crumb cells. The sensitivity of ultrasonic waves to changes in the size and shape of crumb cells demonstrates the potential for using ultrasound as a tool for characterizing the mechanical and structural properties of bread crumb [11]. Aamodt et al (2005) studied the effect of protein quality and content on hearth bread characteristics by texture analyzer, and indicated that an increased amount of flour with strong quality improved hearth bread characteristics to a larger extent than increased its protein content, in turn (26).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation and Comparison of Qualitative Properties of Lavash Bread Types During Storage by Different Techniques

Kamaliroosta¹,

Ardebili²,

Asadi³

et al. 2016

Nutr Food Sci Res

5

0

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A B S T R A C T Background and Objectives:The quality of flat breads depends in part on their textural and structural properties during storage. These properties are largely affected by flour quality. This research aimed at evaluating the textural and structural properties of Lavash bread types during storage by different techniques, comparing these methods, and determining the possible correlation between the obtained results. Materials and Methods:Three Lavash flours (named strong, medium and weak flours) with different physical, chemical and rheological properties were used. Determination of texture firmness of Lavash breads (Lavash A, Lavash B and Lavash C made of strong, medium and weak flours, respectively) during storage was carried out by Texture analyzer, evaluation of breads porosity and their changes process during storage was performed by ultrasonic nondestructive technique, assessment of the breads' microstructure was made by SEM, evaluation of starch gelatinization and retro-gradation was performed by DSC, and the sensory evaluation of breads was made by a trained panelist. All determinations were made in triplicate, except the sensory test that was performed in ten repeats, and mean values were presented.Results: Lavash B made from medium flour had less firmnness, lower transition of ultrasonic wave velocity, less value of elastic modulus, reduced value of enthalpy, lower average temperature, more pore diameter and area of images, and higher points of sensory evaluation than Lavash A and Lavash C breads during the storage time. The results of mentioned tests (devices and sensory tests) had significant correlation to each other.Conclusions: Desirable quality characterization and higher shelf life of Lavash B were due to flour qualitative characteristics of this type of bread to obtain dough with appropriate elasticity and excellent sheeting capability. Ultrasonic non-destructive method is recommended to use instead of other methods for assessing texture, cell structure and elastic properties of bread after baking and during the storage time. This method is fast, non-destructive and cheaper than other methods, and can be used during production.

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“…Most frequently measured parameters in technical measurements are: the time interval between signals [25][26][27][28][29][30][31][32][33], monochromatic and spectral measurements of signal's amplitude [13][14][15][16]27].…”

Section: Introductionmentioning

confidence: 99%

“…When the optimal frequency of ultrasonic waves is chosen, structures composed of various particle sizes can be analyzed. For porous materials, the best results are obtained when using lower frequency ultrasonic waves [41,51,53,54].…”

Section: Introductionmentioning

confidence: 99%

Ultrasonic methods and their implementation for evaluating porous materials

Petrauskas

¹

,

Petrauskas²

2012

ultra

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In this article application of direct and indirect ultrasonic methods for evaluating and measuring porous materials are reviewed. Ultrasonic waves, due to their physical properties and wide frequency range can successfully be applied when evaluating the porosity of materials. Ultrasonic methods have many advantages when comparing them with other, non-acoustic measurement methods, which are also briefly reviewed in this article. We examine application of the proposed acoustic echolocation method when evaluating porous materials directly and indirectly. The possibilities to apply Lamb waves for evaluation of porous structures are also examined. The application of ultrasonic echolocation measurement method to evaluate porous structures indirectly is presented in depth, along with the process description and various possible implementations. The basic principle along with advantages and shortcomings of such methods are explained. Physical-mechanical properties of porous materials are also described, along with mathematical equations, which are necessary for their theoretical analysis. The ability to determine porosity of various materials is necessary to insure the quality of the final product. We also present a working real-world system, which implements an indirect ultrasonic porosity evaluation method. For indirect porosity determination, we use a very accurate ultrasonic echolocation-based distance meter. Block diagram for such unit is presented. The most important component in the acoustic porosity evaluation system is the electro-acoustic transducer. We describe the most suitable transducers for use in this case, along with acoustic antennas constructed using such transducers. Antennas, designed for measurements in air, consist of transducers vibrating in a flexural mode, which give the best possibility to match acoustic impedances between air and the transducer. Specific type of transducers for acoustic antennas is described, along with their schematic diagrams. The necessary expressions for calculating radiations patterns are also supplied. Schematic diagrams of actual antennas, along with their directivity patterns are presented. A method for eliminating peripheral radiation of these antennas is also described.

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Bread and Other Baked Products

Sievert

¹

,

Hoseney²,

Delcour

³

2007

Ullmann's Encyclopedia of Industrial Chemistry

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The article contains sections titled: 1. Introduction 2. Wheat Types and their Uses 3. Wheat Breeding and Biotechnology 3.1. Traditional Breeding 3.2. Biotechnology 4. Milling of Wheat 5. Wheat Flour 5.1. Flour Constituents 5.1.1. Starch 5.1.2. Protein 5.1.3. Lipids 5.1.4. Nonstarch Polysaccharides (NSP) 5.1.5. Ash 5.2. Chemical Flour Treatments 6. Evaluation of Flours 6.1. Physical Dough Tests 6.1.1. Mixing Curves 6.1.2. Flour Strength 6.2. α‐Amylase Activity 7. Dough Formation 7.1. Underlying Mechanisms of Dough Formation 7.2. Role of Proteins in Dough Formation 7.3. Thermodynamic View of Dough Mixing 7.4. Aeration of Dough during Mixing 8. Role of Bread Ingredients 9. Bread and Dough Making Processes 9.1. Straight Dough 9.2. Sponge and Dough 9.3. Liquid Preferments 9.4. No‐Time Processes 9.5. Sour Dough 9.6. Frozen Dough 10. Gas Production and Retention 10.1. Leavening Mechanisms 10.2. Fermentation and Gas Production by Yeast 10.3. Gas Production by Chemical Leavening 10.4. Gas Retention 11. Molding and Proofing 12. Baking 12.1. Transformation of Dough into Bread 12.2. Crumb Grain Formation 12.3. Crust Formation 12.4. Changes of Flour Constituents 13. Flavor of Baked Products 14. Glass Transition and its Role in Baking 15. Bread Varieties and Speciality Breads 16. Soft Wheat Products 16.1. Technology of Cookie and Cracker Production 16.2. Cookies 16.2.1. Cookie Types 16.2.2. Underlying Mechanisms of Cookie Baking 16.2.2.1. Texture Development of Cookies 16.2.2.2. Development of the Cookie Surface Pattern 16.3. Crackers 16.4. Wafers 16.5. American Biscuits 16.6. Cakes 16.6.1. Cake Making and Underlying Mechanisms of Cake Baking 16.6.2. Role of Cake Ingredients 16.7. Pastries 16.7.1. Short Pastry 16.7.2. Puff Pastry 17. Retention of Baked Product Quality 17.1. Staling 17.2. Microbial Spoilage 17.2.1. Retention of Quality 17.2.2. Chemical Preservatives 18. Trends in Baking 18.1. U.S. Bakery Market 18.2. Western European Bakery Market 18.3. Consumer Demands and Product Trends This keyword provides information on the different aspects of the industrial conversion of cereal grains (predominantly wheat) into final baked products. The emphasis is on bread systems, but cookie, cake, and pastry products are also dealt with. The different wheat types and their classification systems, the milling process, and the flour constituents are described. The quality criteria of flour and their assessment are dealt with, different aspects of dough formation are discussed and a description of different bread making processes follows. The important aspect of gas production by yeast, chemical leavening or by other means is discussed as are the transformations during the baking process.

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Using ultrasound to investigate the cellular structure of bread crumb

Cited by 41 publications

References 18 publications

Evaluation and Comparison of Qualitative Properties of Lavash Bread Types During Storage by Different Techniques

Evaluation and Comparison of Qualitative Properties of Lavash Bread Types During Storage by Different Techniques

Ultrasonic methods and their implementation for evaluating porous materials

Bread and Other Baked Products

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