Bread crumb quality assessment: a plural physical approach |
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Authors: | Alessandro Angioloni Concha Collar |
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Affiliation: | (1) Cereal Group, Food Science Department, Institute of Agrochemistry and Food Technology (CSIC), PO Box 73, Burjassot, 46100 Valencia, Spain |
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Abstract: | The aim of this study was the assessment of pan bread crumb quality attributes of commercial samples using a plural physical
approach to better match consumer awareness. Static (texture profile analysis, firmness AACC and relaxation test) and dynamic
(innovative oscillatory test) deformation techniques, image analysis, sensory analysis and colour measurements (colorimeter
and Photoshop system) were used for white/whole commercial pan bread quality evaluation over 10 days of storage. Static (k
1, k
2, cohesiveness, springiness, hardness, chewiness and resilience) and dynamic (stress) bread crumb rheological properties were
correlated illustrating that both techniques can be useful in evaluating crumb physical characteristics. In addition, sensory
perceiveness with regard to softness and overall acceptability exhibited dependence with either dynamic stress or static firmness.
Despite the fact that empirical measurements are closely linked to macroscopic features whilst dynamic tests are strongly
linked to molecular characteristics, the obtained results support that both techniques are complementary since derived instrumental
parameters are related to some sensory attributes. As data achieved using the proposed novel approaches might be better linked
to the consumer awareness than those obtained from classical analyses, the obtained results are promising for a proper bread
crumb quality assessment. |
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Keywords: | Pan bread Colour measurement Texture Crumb structure Staling Sensory evaluation |
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