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A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen Cover

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A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen

Die Bodenkultur: Journal of Land Management, Food and Environment

Volume 68 (2017): Issue 1 (March 2017)

By: Johannes Frauenlob, Marta Nava, Stefano D’Amico, Heinrich Grausgruber, Mara Lucisano and Regine Schoenlechner

Open Access

|Mar 2017

Figures & tables

Figures & Tables

Micro-baking procedure flow diagram
Abbildung 1. Fließdiagramm des Mikrobackversuchs

Modified RVA cans used for micro-baking (right) and crumb texture determination (left)
Abbildung 2. Bearbeitete RVA Probenbehälter zur Verwendung als Backform (rechts) und als Halterung für die Texturmessung (links)

Exemplary front view images of breads obtained by micro baking procedure out of wheat flours A, B and C.
Abbildung 3. Beispielhafte Fotos von Broten hergestellt mittels Mikrobackversuch aus Mehlen A, B und C

Table 1

Specific volume, crumb firmness, crumb elasticity and crust color of breads made by micro-baking procedure

Tabelle 1. Spezifisches Volumen, Krumenfestigkeit, Krumenelastizität und Krustenfarbe der im Mikrobackversuch hergestellten Brote

Parameter		Fresh bread (n = 10)			Frozen dough bread (n = 10)
		A	B	C	A	B	C
Specific loaf volume, cm³/100g
	Mean	359a	330^ab	425^c	236^d	331^ab	317^b
	Standard deviation	15	18	19	11	18	14
	Coefficient of variation	4.2	5.5	4.5	4.7	5.4	4.3
F_maxa, N
	Mean	2.4a	0.9^b	1.0^b	5.9^c	0.8^b	1.0^b
	Standard deviation	0.2	0.1	0.1	1.3	0.1	0.2
	Coefficient of variation	7.5	9.5	10.3	21.3	11.7	15.8
FREL a, %
	Mean	49.7a	37.6^b	30.0^c	59.3^d	39.9^b	40.5^b
	Standard deviation	1.6	1.5	1.6	3.4	2.8	2.4
	Coefficient of variation	3.3	4.0	5.2	5.8	6.9	6.0
Color L^*
	Mean	80.8a	72.7^b	63.1^d	65.3^cd	67.3^c	57.5^e
	Standard deviation	1.2	1.1	1.5	1.0	1.8	2.2
	Coefficient of variation	1.4	1.6	2.3	1.6	2.6	3.8
Color a*
	Mean	11.1^ab	10.6a	15.8^c	15.1^c	12.8^b	16.7^c
	Standard deviation	0.6	0.9	0.9	0.6	1.2	0.9
	Coefficient of variation	5.8	8.8	5.4	4.0	9.3	5.4
Color b*
	Mean	37.5a	34.3^bcd	35.3^bc	35.8^b	34.1^cd	33.3^d
	Standard deviation	0.5	1.1	1.1	0.2	0.9	0.8
	Coefficient of variation	1.2	3.4	3.1	0.5	2.6	2.3

a n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05)

a n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05)

a n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05)

a n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05)

a n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05)

a n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05)

a n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05)

a n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05)

Changes of bread crumb firmness during storage at 20°C, 50% relative humidity
Abbildung 4. Veränderungen der Krumenfestigkeit während der Lagerung bei 20°C, 50 % relative Luftfeuchtigkeit

Table 2

Staling kinetic parameters according to the Avrami equation

Tabelle 2. Kinetische Parameter des Altbackenwerdens laut Avrami-Gleichung

Bread type	Avrami equation parameters
	n	k	R²

Fresh bread
Flour A	1.85	0.184	0.934
Flour B	3.42	0.030	0.998
Flour C	5.66	0.002	0.999
Frozen dough bread
Flour A	0.95	0.314	0.999
Flour B	4.92	0.005	0.999
Flour C	3.14	0.048	0.999

Articles in this issue

DOI: https://doi.org/10.1515/boku-2017-0003 | Journal eISSN: 2719-5430 (formerly 0006-5471) | Journal ISSN: 0006-5471

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Language: English, German

Page range: 29 - 39

Submitted on: Jan 23, 2017

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Accepted on: Mar 10, 2017

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Published on: Mar 31, 2017

Published by: Universität für Bodenkultur Wien

In partnership with: Paradigm Publishing Services

Publication frequency: Volume open

Keywords:

bread crumb properties,

Rapid Visco Analyser

Related subjects:

Life sciences, other

© 2017 Johannes Frauenlob, Marta Nava, Stefano D’Amico, Heinrich Grausgruber, Mara Lucisano, Regine Schoenlechner, published by Universität für Bodenkultur Wien
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 68 (2017): Issue 1 (March 2017)

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