Correlation Between Dough Rheological Properties and Pan Bread Crumb Quality Characteristics

Abstract

Dough rheological properties measured by farinograph and extensograph were studied in terms of their correlation with digital image analysis (DIA) and texture profile analysis (TPA) characteristics of pan bread crumb. Incorporation of corn starch at different levels led to variations in rheological properties of the studied pan bread doughs. The results showed that most dough rheological properties had strong correlation with bread crumb characteristics. DIA results, revealed that most of farinograph properties were found to be highly correlated (positively or negatively)to cell no., average cell size, cell and wall areas of bread crumb. The same DIA parameters also correlated to maximum resistance to extension and proportional number as determined by the extensograph. Bread crumb specific volume was highly correlated to all the studied farinograph and extensograph parameters. TPA showed that hardness of bread crumb was significantly correlated with all the studied farinograph parameters except for development time. Concerning extensograph parameters, high correlation was observed between maximum resistance to extension, proportional number and energy,and the hardness of pan bread crumb. Springiness was the only TPA parameter that exhibited a high correlation with all the studied farinograph and extensograph properties.