PREDICTING BREAD QUALITY (BREAD LOAF VOLUME AND CRUMB TEXTURE)
 
More details
Hide details
Publication date: 2011-03-31
 
Pol. J. Food Nutr. Sci. 2011;61(1):61–67
 
KEYWORDS
ABSTRACT
The objective of this study was to evaluate the predictive power of flour and dough alveograph properties in simultaneous determination of bread loaf volume and crumb texture. Ten Polish spring wheat cultivars were used in this study. Flour was determined for protein content, wet gluten content, gluten elasticity, Zeleny sedimentation volume, falling number, and ash content. Alveograph properties of the dough were strength, tenacity, extensibility, and elasticity resistance. After the straight dough bread making test, the loaf volume and breadcrumb texture were measured. Textural properties of the breadcrumbs were tested by texture profile analysis (TPA). The parameters recorded were hardness, cohesiveness, and gumminess. The results were analysed statistically to develop effective predictive models, the stepwise regression procedure and canonical analysis were applied. The results from the experimental tests indicated that among the variables, the flour protein content, the Zeleny sedimentation index, the flour falling number, and dough strength were the main factors affecting the textural properties of the breadcrumb alone and with the bread loaf volume. The results showed that a combination of several flour and dough alveograph properties could predict bread quality.
 
CITATIONS (10):
1.
Genetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbia
Gordana Branković, Dejan Dodig, Vesna Pajić, Vesna Kandić, Desimir Knežević, Nenad Đurić, Tomislav Živanović
Zemdirbyste-Agriculture
 
2.
A fluorescence spectroscopic approach to predict analytical, rheological and baking parameters of wheat flours using chemometrics
M. Ahmad, Marius Nache, Stephanie Waffenschmidt, Bernd Hitzmann
Journal of Food Engineering
 
3.
Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design
Hayat Bourekoua, Renata Różyło, Leila Benatallah, Agnieszka Wójtowicz, Grzegorz Łysiak, Mohammed Zidoune, Agnieszka Sujak
European Food Research and Technology
 
4.
Colored Wheat: Anthocyanin Content, Grain Firmness, Dough Properties, Bun Texture Profile
Martin Král, Jana Pokorná, Bohuslava Tremlová, Martina Ošťádalová, Václav Trojan, Tomáš Vyhnánek, Maria Walczycka
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
 
5.
Ranking of Manufacturing Attributes Affecting Bread Quality: Application of Analytic Hierarchy Process
M.N.B.A. Nazri, M. Haque, A.N. Karim, Fatima Muhamad
Advanced Materials Research
 
6.
Pomegranate seed powder as a functional component of gluten-free bread (Physical, sensorial and antioxidant evaluation)
Hayat Bourekoua, Renata Różyło, Urszula Gawlik-Dziki, Leila Benatallah, Mohammed Zidoune, Dariusz Dziki
International Journal of Food Science & Technology
 
7.
Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes
Dennis Santiago, Koki Matsushita, Kazumasa Tsuboi, Daiju Yamada, Daiki Murayama, Sakura Kawakami, Kenichiro Shimada, Hiroshi Koaze, Hiroaki Yamauchi
Food Science and Technology Research
 
8.
Effect of lactic acid fermentation on quinoa dough to prepare gluten-free breads with high nutritional and sensory quality
Carlos Ceballos-González, Johana Bolívar-Monsalve, Cristina Ramírez-Toro, Germán Bolívar
Journal of Food Processing and Preservation
 
9.
Flax and wattle seed powders enhance volume and softness of gluten-free bread
Kumar Krishna, Manmath Bejkar, Shanshan Du, Luca Serventi
Food Science and Technology International
 
10.
The fruits of sumac (Rhus coriaria L.) as a functional additive and salt replacement to wheat bread
Dariusz Dziki, Grażyna Cacak-Pietrzak, Waleed Hassoon, Urszula Gawlik-Dziki, Alicja Sułek, Renata Różyło, Danuta Sugier
LWT
 
eISSN:2083-6007
ISSN:1230-0322