APPLICATION OF INSTRUMENTAL COLOUR MEASUREMENT AS AN INDICATOR OF CHANGES OCCURRING IN WHEAT BAKERY PRODUCTS DURING PRODUCTION PROCESS
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):29–34
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ABSTRACT
The study covers an analysis of changes which occur in colour of wheat bakery products manufactured from two types of flour. For the purposes of the study, the researchers adopted different periods of dough mass kneading and thermal treatment in order to determine the influence of the said parameters on the colour of finished products. A range of L*a*b* factors variability was found out on the basis of test results, subject to the type of actual flour. The colour of finished products was a function of dough kneading period (in every case), thermal treatment period (depending on the examined parameter and type of flour) as well as of the interaction between these two parameters.
ISSN:1230-0322