Evaluation of Textural and Structural Properties of Barbari Bread During Storage

Abstract

Cereal Chem. 93(4): [386][387][388][389][390][391][392][393][394] This study was performed using three Barbari flours (strong, medium, and weak) with different physical, chemical, and rheological properties. Determination of texture firmness of Barbari breads (A, B, and C, made of strong, medium, and weak flours, respectively) during storage was carried out with a texture analyzer and evaluating the bread crumb properties and changes during storage with a nondestructive ultrasonic technique. The bread microstructure was assessed with scanning electron microscopy, and the general process of starch gelatinization and retrogradation was evaluated with differential scanning calorimetry. The bread sensory properties were evaluated by 10 trained panelists. Barbari A, made from strong flour, had less firmness, lower transition of ultrasonic wave velocity, lower value of elastic modulus, reduced value of enthalpy, lower average temperature, larger pore diameter and area of images, and higher point total in sensory evaluation than Barbari B and Barbari C, particularly the latter, as storage time progressed. Barbari A's desirable quality characterization and longer shelf life were owing to the qualities of the flour, which enabled the production of dough with the appropriate properties. Eventually, the results of device-based and sensory tests were significantly correlated. Ultrasonic nondestructive testing is recommended over other methods for assessing the texture, cell structure, and elastic properties of bread after baking and during storage, because it is fast, nondestructive, and less expensive than other methods and can be used during production.