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

Frauenlob, Johannes; Nava, Marta; D’Amico, Stefano; Grausgruber, Heinrich; Lucisano, Mara; Schoenlechner, Regine

doi:10.1515/boku-2017-0003

Figures & Tables

Micro-baking procedure flow diagramAbbildung 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

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

Staling kinetic parameters according to the Avrami equationTabelle 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

Specific volume, crumb firmness, crumb elasticity and crust color of breads made by micro-baking procedureTabelle 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	359 n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05)	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_max n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05) , N
	Mean	2.4 n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05)	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 n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05) , %
	Mean	49.7 n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05)	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	80.8 n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05)	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	10.6 n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05)	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	37.5 n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05)	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 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

Figures & Tables

Staling kinetic parameters according to the Avrami equationTabelle 2_ Kinetische Parameter des Altbackenwerdens laut Avrami-Gleichung

Specific volume, crumb firmness, crumb elasticity and crust color of breads made by micro-baking procedureTabelle 1_ Spezifisches Volumen, Krumenfestigkeit, Krumenelastizität und Krustenfarbe der im Mikrobackversuch hergestellten Brote

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