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1.
A fractal texture analysis technique was applied to bread crumb digital images. Fractal dimensions obtained from several methods
(fractional Brownian motion, frequency domain, relative differential box-counting, morphological fractal, mass fractal and
random walks methods) were investigated in order to determine their capability to accurately describe the surface roughness
of bread crumb images or the visual appearance of bread crumb in meaningful terms. A total of 500 bread crumb images of different
porosity and grain quality were analysed. It was found that bread crumb appearance could be effectively quantified by the
fractal dimension of its digital image. Correlations of fractal dimensions with mean cell area, standard deviation of cell
area and void fraction were variable for the fractal methods. While the mass fractal method measured better crumb heterogeneity,
other methods quantified coarseness, cell–cell wall ruggedness and cell wall tortuosity. A vector comprising fractal dimensions
would objectively depict crumb grain and would allow comparisons between different bread crumb images. 相似文献
2.
Reynold R. Farrera-Rebollo Ma. de la Paz Salgado-Cruz Jorge Chanona-Pérez Gustavo F. Gutiérrez-López Liliana Alamilla-Beltrán Georgina Calderón-Domínguez 《Food and Bioprocess Technology》2012,5(2):474-484
Many approaches to evaluate bread crumb features by applying free or at least not too expensive image analysis (IA) software
have been published; however, the described procedures showed noticeable differences. The aim of this work was to compare
different image scanning resolutions and thresholding techniques to quantify sweet bread crumb features (cell density, mean
cell area, shape factor) and their relation with fractal dimension. Two sets of experiments were carried out, one to determine
the effect of scanning resolution and thersholding method and the other to validate the previous results by evaluating breads
with different crumb structures. Nine different scanning resolutions (75, 100, 150, 200, 300, 355, 435, 515, 555 dpi) and
two segmentation procedures (Otsu and Manual) were tested. Three different types of commercial sweet breads and a yeasted
sweet bread added with different concentrations (six, 12%) of Chia flour (Salvia hispanica) were evaluated. Results showed that the percentage of particles with areas between 0.1 and 4.0 mm2 remained almost constant when using 350 dpi or larger resolution values, while the smallest particles (<0.1 mm2) increased their proportion up to 87% at the highest scanning resolution for both thresholding methods. IA was useful to
detect crumb structure differences among commercial breads and breads added with Chia flour as obtained from cell density
(154 ± 4.6–246 ± 2.5) and mean cell area (0.81 ± 0.02–0.7 ± 0.03) results. However, the number of selected objects to calculate
these parameters produced different results. The addition of 6% of Chia flour did not affect the bread crumb features, while
at the largest proportion more and smaller pores were obtained. Fractal texture was useful to evaluate bread crumb structure,
as it not depends on the number of particles detected. 相似文献
3.
Alma D. Tlapale‐Valdivia Jorge Chanona‐Pérez Rosalva Mora‐Escobedo Reynold R. Farrera‐Rebollo Gustavo F. Gutiérrez‐López Georgina Calderón‐Domínguez 《International Journal of Food Science & Technology》2010,45(3):530-539
Dough and crumb grain evolution of yeasted sweet dough, as affected by the combined effect of mixing (dough development) and fermentation times, and their relation to rheological properties and bread quality was studied. Structural changes of under or optimum developed dough, without fermentation, were related mainly to increments in extensibility (P > 95%), without a noticeable change in pH. At all mixing stages, fermentation duration increased Rm, whereas extensibility and pH decreased. When plotting Rm with bread specific volume, cell area, total cell area fraction or yellow crumb colour parameter (b*) simple mathematical models, with determination coefficients larger than 0.85 were obtained. Bread crumb image analysis showed that crumb cell size was not affected by mixing time, while fermentation duration had a direct influence on this parameter, increasing the proportion of the smallest and the largest crumb cells, without changing cell density, possibly as a result of Ostwald ripening, coalescence and separation‐redistribution mechanisms. 相似文献
4.
5.
The effect of hydroxypropylmethylcellulose (HPMC) addition on a basic bread formulation is described. The effect of HPMC as bread improver and antistaling agent was analysed in terms of microstructure. Bread quality was assessed by physical parameters (volume, width/height ratio, moisture content and hardness), crumb grain structure (number of air cells, cells area and the ratio between cells area and total area) and sensory evaluation (appearance, aroma, taste and texture). Bread staling was determined by following both the hardness increase and the starch retrogradation during storage. The microstructure was analyzed by cryo scanning electron microscopy (cryo-SEM). The results confirm the ability of the HPMC for improving fresh bread quality and for delaying staling. The presence of HPMC decreased the hardening rate of the bread crumb and also retarded the amylopectin retrogradation. The microstructure analysis revealed the possible interaction between the HPMC and the bread constituents, which could partially explain the antistaling effect of this hydrocolloid. 相似文献
6.
Mauricio Sergio Esteller Orlando Zancanaro Jr Camila Nunes Santos Palmeira Suzana Caetano da Silva Lannes 《European Food Research and Technology》2006,222(1-2):26-31
The effect of kefir concentration on the quality of porous white bread has been investigated. Quality evaluation was done
using flatbed scanning (FBS) for measuring crumb porosity, instrumental texture profile analysis (TPA), crust and crumb color
(L
*
a
*
b
*), moisture, specific volume, and density determination techniques. The correlations between porosity, brightness, and firmness
were also investigated. Long fermentation time of the sourdough changed significantly (p<0.05) the cell mean area (mm2), cell mean perimeter (mm), firmness (N), chewiness (N), light reflectance, and specific volume (ml/g). A strong correlation
was found between microstructure of porous white bread, brightness (L), and firmness from TPA test. Kefir prolonged the shelf
life of bread. 相似文献
7.
S H Park O K Chung P A Seib 《食品科学》2006,27(11):164-170
Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein contents, starch damage, swelling power, pasting characteristics, and flour particle size distribution; dough properties determined by a mixograph; and breadmaking properties for pup loaves (100g flour). Only two parameters, the protein content of wheat and the granulation of flour, showed significant correlations with bread crumb grain scores. Protein content of wheat ranging 12.9%- 14.5% determined by an NIR method showed a weak inverse relationship (r =-0.61, p〈0.05) with bread crumb grain score. Flour particle size distribution measured by both Alpine Air Jet Sieve and NIR methods revealed that the weight wt % of particles less than 38 μ m in size and representing 9.6% - 19.3 % of the flour weights was correlated positively (r =0.78, p 〈 0.01) with crumb grain score, whereas wt % of flour particles larger than 125μm had an inverse relationship (r =-0.60, p〈0.05) with crumb grain score. 相似文献
8.
Walter Benejam María Eugenia Steffolani Alberto Edel León 《International Journal of Food Science & Technology》2009,44(12):2431-2437
The aim of this work was to study the influence of amylase, xylanase and lypase on quality parameters of panettone. Two concentrations of each enzyme were utilised. Besides, enzymes were added to dough or to sponge in order to analyse the effect of the time at which the enzymes were added on bread quality. Results showed that enzymes improved the quality of the product. Depending on the enzyme, the effect was more remarkable on bread height, cell distribution or crumb texture. Particularly, lipase and amylase increased bread height and decreased bread hardness. Although xylanase did not modify bread height, it produced better grain crumb structure and changed the amount of water needed for dough development. Results were different when the additive was incorporated in sponge or in dough. Variability of effects and changes in the results depend both on the doses and on the time of incorporation, all of which provide opportunities to optimise the quality of panettone using a combination of enzymes. 相似文献
9.
10.
Effect of Soybean 7S Protein Fractions, Obtained from Germinated and Nongerminated Seeds, on Dough Rheological Properties and Bread Quality 总被引:1,自引:0,他引:1
Emigdio C. López-Guel Flora Lozano-Bautista Rosalva Mora-Escobedo Reynold R. Farrera-Rebollo Jorge Chanona-Pérez Gustavo F. Gutiérrez-López Georgina Calderón-Domínguez 《Food and Bioprocess Technology》2012,5(1):226-234
Germinated soybean flour has been proposed for use in bread making as a product to improve bread quality when small amounts
are added to wheat flour. However, it is not clear which soybean components promote this action, and how these components
may influence bread quality. The aim of this work was to evaluate the effect of the addition of soybean 7S protein fraction
obtained from germinated and nongerminated seeds in dough rheological properties (farinographic and extensographic) and bread
quality, including loaf volume, texture (firmness, compression force, resilience), colour (L*, a*, b*), crumb grain structure
(cell density, mean cell area, shape factor), and consumer acceptance (sensory analysis). Results showed that this protein
fraction just slightly affects bread quality, since no significant changes (P > 0.05) on bread volume and texture were obtained. Only crust and crumb colour were affected in a small amount, and a coarser
crumb structure was also observed when adding 7S protein obtained from germinated soybean at its highest concentration. As
the proportion of protein increased in the flour, both kinds of 7S fraction (germinated and nongerminated) were related to
the increment in water absorption, as well as to the increment in extensographic maximum resistance to extension, specifically
when adding 7S protein obtained from nongerminated soybean seeds. These results showed that the 7S soybean protein, as obtained
in this work, is not related to the reported loaf bread quality improving effect of this legume when it is added in small
quantities. 相似文献
11.
Gluten free bread from rice flour substituted with carob flour and resistant starch (RS) was investigated. RS and protein amount added were optimized in model gluten free breads (MGFB's) containing rice flour using Response Surface Methodology (RSM). RS addition did not influence MGFB's crumb firmness, but it acted as an elastifying agent. A MGFB with soft and elastic crumb was produced with 10 g protein/100 g flour and 15 g RS/100 g flour. MGFB recipe was further improved by adding carob flour. Its addition raises the water content needed for the breadmaking procedure, but did not significantly affect any of the textural and structural parameters measured. Water amount increase diminished crumb firmness and contributed to the development of an open crumb cell structure. The design allowed the determination of the optimum formulation for obtaining gluten-free bread with low crumb firmness and improved porosity values by combining 15 g carob flour/100 g flour, 15 g RS/ 100 g flour, 10 g protein/ 100 g flour and 140 g water/ 100 g flour. The use of carob flour and RS constitutes a promising approach in producing fibre-rich formulations of high quality characteristics in order to fulfil population deficiency of dietary fibre intake. 相似文献
12.
BACKGROUND: Ozone gas could be used as a fumigant during grain and flour storage. Experiments were conducted to determine the effects of exposure to ozone and the effects of blending ozone‐treated flour with control flour on flour functionality and bread‐making quality. RESULTS: Ozone treatment oxidized lipids, increased brightness and reduced the yellow hue of flour, and increased peak viscosity and setback viscosity of flour. Bread made from flour treated with ozone at 1500 mg kg?1 for 4.5 min and bread made from flour blended with 100 g kg?1 ozonated flour had good crust color and a whiter crumb and had more crumb cells, which resulted in a greater specific volume of the bread when compared with control flour. Flour functionality declined as ozone exposure increased beyond 9 min and as the concentration of ozonated flour increased beyond 200 g kg?1. CONCLUSION: Bread made from flour exposed to ozone for 4.5 min or flour that contained 100 g kg?1 fully ozonated flour had greater specific loaf volume and whiter crumb compared to bread made with control flour. Exposure of flour to ozone for longer times (9–45 min) and higher blends (200–1000 g kg?1) deteriorated quality of bread. Copyright © 2011 Society of Chemical Industry 相似文献
13.
Impact of sourdough fermented with Lactobacillus plantarum FST 1.7 on baking and sensory properties of gluten-free breads 总被引:1,自引:0,他引:1
Anika Wolter Anna-Sophie Hager Emanuele Zannini Michael Czerny Elke K. Arendt 《European Food Research and Technology》2014,239(1):1-12
Sourdoughs were produced from buckwheat, oat, quinoa, sorghum, teff and wheat flour using the heterofermentative lactic acid bacteria Lactobacillus plantarum FST 1.7 and added to a basic bread formulation of flour from the same grain type (20 % addition level). Dough rheology, textural (crumb hardness, specific volume) and structural bread characteristics (crumb porosity, cell volume, brightness) of sourdough-containing breads were compared to non-sourdough-containing breads (control). Changes in protein profiles as analysed with capillary electrophoresis were observed in all sourdoughs. Furthermore, sourdough addition led to decreased dough strength resulting in softer dough. No influences on specific volume and hardness on day of baking were found for gluten-free sourdough breads. The staling rate was reduced in buckwheat (from 8 ± 2 to 6 ± 2 N/day) and teff sourdough bread (13 ± 1 to 10 ± 4 N/day), however, not significantly in comparison with the control breads. On the contrary, in wheat sourdough bread, the staling rate was significantly reduced (2 ± 1 N/day) in comparison with control bread (5 ± 1 N/day). Sourdough addition increased the cell volume significantly in sorghum (+61 %), teff (+92 %) and wheat sourdough breads (+78 %). Therefore, crumb porosity was significantly increased in all gluten-free and wheat sourdough breads. Shelf life for sourdough breads was one (teff and oat), two (buckwheat, quinoa and sorghum) and 3 days (wheat) and was not prolonged by sourdough addition. The inferior aroma of breads prepared from the gluten-free flours was also not improved by sourdough addition. 相似文献
14.
The use of composite flour for bread making is gradually gaining prominence worldwide due to some economic and nutritional reasons. However, studies on the application of functional ingredients purposely to improve composite bread quality are very few. This paper examines the functional role of xanthan gum (XG) on the properties of dough and bread from composite cassava-wheat flour. The viscoelastic properties of dough and gas retention characteristics of batter as well as the fresh and storage properties of bread from the composite flour (90% wheat plus 10% cassava) were studied. The crumb cell structure was also studied using digital image analysis technique. Inclusion of XG had significant effects on the dough tenacity and extensibility and sensory acceptability of fresh composite bread. The oven spring, specific volumes of bread loaf and crumb softness were higher at 1% XG content. Also, addition of XG made the composite bread samples had more open crumb structure and better sensory acceptability. However, moisture loss and crumb firming during bread storage were best reduced when 1% XG was added to bread formulation. 相似文献
15.
The relationship between bread-crumb cellular structure and many aspects of quality in a loaf of white bread justifies investigations of how the structure arises during processing of the dough. Following a brief overview of the development of bread cellular structure in the dough, three parts of the literature pertaining to crumb appearance (visual texture) and bread quality are reviewed, with emphasis on the mechanical properties (physical texture) of the crumb. The importance of an objective segmentation of the two macroscopic phases (crumb cells and cell walls solids) is emphasised in digital image analysis studies of bread-crumb structure. A review of studies where mechanical properties have been measured in fundamental units has sections on the mechanical properties of the composite structure and on recent analyses of the mechanical properties of the solid phase. Finally, models which have been used to relate structure to mechanical properties will be reviewed with emphasis on the work of Gibson and Ashby [Gibson, L.J., & Ashby, M.F., 1988. Cellular solids: structure & properties. Oxford: Pergamon Press; Gibson, L.J., & Ashby, M.F., 1997. Cellular solids: structure and properties (2nd ed.). Cambridge: University Press]. It is shown that experimental values of Young's modulus of bread crumb reside within the Hashin-Shtrikman bounds. Compared with the rule of mixtures, these bounds represent a good (52%) improvement in the ability to predict values for bread crumb moduli (crumb firmness). Using information provided by digital image analysis, Gibson and Ashby's relationships between structure (relative density) and mechanical properties can be modified to incorporate dough processing effects such as dough strain hardening and the effect of gas cell coalescence. 相似文献
16.
17.
Response Surface Methodology in the Development of Rice Flour Yeast Breads: Sensory Evaluation 总被引:1,自引:0,他引:1
Yeast breads were developed from rice flour (80%) and potato starch (20%). Using sensory measurement from a trained panel, response surface methodology (RSM) was applied to find carboxymethylcel-lulose (CMC), hydroxypropylmethylcellulose (HPMC), and water level combinations for gluten-free breads from three different rice flours. Formulations resulted in rice breads that met wheat bread reference standards for moistness, cohesiveness, yeasty flavor, adhesiveness, aftertaste, top crust and crumb color, cell size uniformity and predominant cell size. Medium grain rice flour breads met more sensory reference standards than long grain rice flour breads. 相似文献
18.
19.
Diversity among maize populations from Spain and the United States for dough rheology and gluten‐free breadmaking performance
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Raquel Garzón Cristina M. Rosell Rosa A. Malvar Pedro Revilla 《International Journal of Food Science & Technology》2017,52(4):1000-1008
Maize is used for bakery and for gluten‐free food for coeliac patients. Our objective was assessing diversity for dough rheology and breadmaking in maize with different origins, grain types and growth cycles. Endosperm type affected bread crumb colour having dent maize higher L* and a* and instant recovery speed. Population origin affected flotation index, onset pasting temperature, bread crumb colour, hardness and instant recovery speed. Finally, growth cycle affected flotation index, crumb colour L* and a* and cohesiveness. Water‐binding capacity, crumb colour and hardness were the most discriminative parameters for maize. The maize population Andaluz/Daxa was the less distant from wheat parameters, and Tremesino was the most different. 相似文献