Cellular Structure of Bread Crumb and its Influence on Mechanical Properties

Zghal, M. C.; Scanlon, Martin G.; Sapirstein, H. D.

doi:10.1006/jcrs.2001.0445

Cited by 125 publications

(81 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Crumb moisture is determined by the extent of gelatinization of starch in the dough during baking. The amount of moisture in bread crumb has some implication on the mechanical and keeping quality of bread [17,22].…”

Section: Crumb Moisturementioning

confidence: 99%

“…Higher loaf weight and volume have been taken to have positive economic value on the bread at the retail end. In other words, loaf weight and volume reduction during baking is an unacceptable economic quality to bakers as the populace tends to prefer bread with increased loaf weight as it is believed to have more value [22]. Cassava tends to absorb more moisture than wheat which could be the reason for the increased loaf weight.…”

Section: Loaf Weightmentioning

confidence: 99%

“…However, preference decreased with increased cassava flour inclusion. The amount of moisture in bread crumb has some implications on the mechanical [22] and keeping quality [17]. Table 6 shows that bread samples with 20% TME 419 at 60 min proofing with the sensory mean score of 1.64 was mostly preferred by panelists in terms of crust appearance followed by sample with 10% TMS 98/1632 (2.24).…”

Section: Softness Of Feelmentioning

confidence: 99%

See 2 more Smart Citations

Production and Evaluation of Bread Made from High Quality Cassava Flour (HQCF) and Wheat Flour Blends

Mo¹,

Michael²,

Ne³

et al. 2017

Agrotechnol

View full text Add to dashboard Cite

Bread prepared from blends of high quality cassava flour (HQCF) and wheat flour (WF) was evaluated to determine the suitability of HQCF as a partial replacement for wheat flour. Bread was prepared using ratios of 0: 100, 10:90, 20:80, 30:70, 40:60 and 50:50 HQCF/WF respectively and assessed for their physicochemical, physical and sensory properties. The results showed that bread with higher levels of HQCF had higher moisture and carbohydrates content but lower ash, fat and fibre contents. The moisture content significantly varied from 28.51 to 35.01%. The high moisture content of the HQCF replaced bread samples may be attributed to the higher carbohydrates (starch) which has tendency for water uptake and retention. This is evidenced by the higher loaf weight and loaf density of the HQCF replaced bread samples. However, loaf volume and oven spring were negatively affected by increased incorporation of HQCF in bread, suggesting that the low protein content of HQCF may be responsible. The results of the sensory evaluation revealed that replacement of wheat flour with HQCF beyond 10% negatively affected sensory attributes, supplementation levels between 20-30% were tolerated by the panelists. It is therefore concluded that HQCF can be used as a potential replacement for wheat flour in the baking of bread.

show abstract

Section: Crumb Moisturementioning

confidence: 99%

Section: Loaf Weightmentioning

confidence: 99%

Section: Softness Of Feelmentioning

confidence: 99%

See 1 more Smart Citation

Production and Evaluation of Bread Made from High Quality Cassava Flour (HQCF) and Wheat Flour Blends

Mo¹,

Michael²,

Ne³

et al. 2017

Agrotechnol

View full text Add to dashboard Cite

show abstract

“…The decrease in volume of bread at maximum levels of incorporation was 39.04 %. Loaf volume is affected by the quantity and quality of protein in the flour (Ragaee and Abdel-Aal, 2006) as well as proofing time (Zghal et al 2002). Wieser and Kieffer (2001) reported that bread volume was influenced by the total amount of gluten protein more than by the amount of protein in different groups or of different types and the correlation between bread volumes and the quantity of gluten proteins was higher, when dough was mixed optimally.…”

Section: Physical Characteristics Of Breadsmentioning

confidence: 99%

Quality evaluation of little millet (Panicum miliare) incorporated functional bread

2015

View full text Add to dashboard Cite

The study was undertaken with the objective of formulating a fiber enriched functional bread by incorporating little millet flour (LMF). Wheat flour (WF) was replaced with LMF at various proportions (10, 30 and 50%) in the bread preparation. The developed breads were evaluated for physical, sensory and nutritional characteristics. The loaf volume, weight, height and specific volume were decreased significantly with increased levels of LMF. The wheat bread (control), 10 and 30 % percent incorporation of LMF did not show significance difference in the sensory scores. Control and bread with 30 % incorporation of LMF were evaluated further for nutritional characteristics. There was an increase in the percentage of micronutrients such as Iron (94%), Zinc (29%), Copper (70%), Phosphorus (28%) and also fiber (19%) which improved the nutritional value of the wheat bread when substituted with LMF. The incorporation of LMF at 30% level in bread can be considered as a functional and nutritional food choice for the management of diet related metabolic disorders.

show abstract

“…Apart from this, it was interesting to note that as the moisture content of the bread sample increased, the crumb firmness value decreased ( Table 2). The moisture content of the crumb has some mechanical and qualitative implications, in relation with the gelatinization of starch in the dough during the baking process and correlates with crumb softness (Zghal et al 2002). The degree of gelatinization depends on the available water and temperature during baking (Blanshard 1987).…”

Section: Crumb Firmnessmentioning

confidence: 99%

Influence of electrical and hybrid heating on bread quality during baking

et al. 2014

View full text Add to dashboard Cite

Energy efficiency and product quality are the key factors for any food processing industry. The aim of the study was to develop energy and time efficient baking process. The hybrid heating (Infrared + Electrical) oven was designed and fabricated using two infrared lamps and electric heating coils. The developed oven can be operated in serial or combined heating modes. The standardized baking conditions were 18 min at 220°C to produce the bread from hybrid heating oven. Effect of baking with hybrid heating mode (H-1 and H-2, hybrid oven) on the quality characteristics of bread as against conventional heating mode (C-1, pilot scale oven; C-2, hybrid oven) was studied. The results showed that breads baked in hybrid heating mode (H-2) had higher moisture content (28.87%), higher volume (670 cm 3 ), lower crumb firmness value (374.6 g), and overall quality score (67.0) comparable to conventional baking process (68.5). Moreover, bread baked in hybrid heating mode showed 28% reduction in baking time.

show abstract

Cellular Structure of Bread Crumb and its Influence on Mechanical Properties

Cited by 125 publications

References 20 publications

Production and Evaluation of Bread Made from High Quality Cassava Flour (HQCF) and Wheat Flour Blends

Production and Evaluation of Bread Made from High Quality Cassava Flour (HQCF) and Wheat Flour Blends

Quality evaluation of little millet (Panicum miliare) incorporated functional bread

Influence of electrical and hybrid heating on bread quality during baking

Contact Info

Product

Resources

About