Bread crumb quality assessment
2010/06/10 09:41
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方案摘要:
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
(k1, k2, 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.
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Bread crumb quality assessment
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