Fourier-Based Texture Measures with Application to the Analysis of the Cell Structure of Baked Products

Day, Dwight D.; Rogers, Debi

doi:10.1006/dspr.1996.0014

Cited by 18 publications

(7 citation statements)

References 11 publications

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“…It is a common perception that the cell size of bread crumb has a significant effect on its texture and mouthfeel perception. Day & Rogers () showed that the fineness score, computed using appropriate software, was correlated with the human perception of fineness. In Fig.…”

Section: Resultsmentioning

confidence: 99%

Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

Bartkienė

Schleining

Rekštytė

et al. 2013

Int J of Food Sci Tech

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Summary The aim of this research was to study the effects of solid‐state fermentation (SSF) with Lactobacillus sakei, Pediococcus pentosaceus and P. acidilactici on lupine sourdough parameters and lupine sourdough influence on the physical dough properties and wheat bread quality. The results showed that lactic acid bacteria (LAB) significantly reduced the pH and increased total titratable acidity (TTA) of SSF lupine. The highest protease activity in lupine is excreted by L. sakei (187.1 ± 8.6 PU g−1), and the highest amylase activity, by P. pentosaceus (155.8 ± 7.5 AU g−1). Lupine sourdough has a significant effect on the rheological properties of doughs, which affect the baking characteristics of the final product. In conclusion, it can be said that L. sakei, P. pentosaceus and P. acidilactici could be used for lupine SSF, and the addition of up to the 10% SSF lupine products increases the wheat–lupine bread quality.

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Section: Resultsmentioning

confidence: 99%

Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

Bartkienė

Schleining

Rekštytė

et al. 2013

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…It is a common perception that the cell size of bread crumb has a significant effect on its texture and mouthfeel perception. Day and Rogers (1996) showed that the fineness score, computed using appropriate software, was correlated with the human perception of fineness. In this study, there were no statistical differences in crumb features between the two control (no added b-glucan) bread samples (Table 4).…”

Section: Image Analysismentioning

confidence: 99%

Effects of two barley β-glucan isolates on wheat flour dough and bread properties

et al. 2010

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“…Measuring texture allows bakers to consistently and objectively monitor their bread while maintaining their own concept of quality (Day and Rogers 1996). Texture analysis is one of the main tests used to measure firmness of bread (Sidhu et al 1997).…”

Section: Effect Of Milk Protein Concentrates and Hydrolysates On Physmentioning

confidence: 99%

Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads

et al. 2015

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Milk proteins were hydrolyzed by papain and their effect on the rheological, textural and sensory properties of bread were investigated. Water absorption capacity, emulsification capacity, foam volume, foam stability and solubility of Whey and casein protein concentrates and their hydrolysates were determined. The farinograph parameters of wheat flour and blends of wheat flour with casein and whey protein and their hydrolysates were determined to evaluate changes in water absorption capacity, dough development time, dough stability time and mixing tolerance index. The incorporation of WPC, casein and their hydrolysates up to the level of 5 % showed dough properties comparable to control. It was also found that 5 % level incorporation of milk proteins and their hydrolysates have no drastic effect on physical and sensory attributes of bread. The pasting properties showed significant decrease (p≤0.05) when compared with wheat flour at all levels of addition of whey and casein protein concentrates and hydrolysates. Scanning electron microscopy of bread samples shows disruption in the well-defined protein -starch complex of wheat flour bread and the structure of gluten was weak as the concentration of whey protein increases in the wheat flour bread.

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Fourier-Based Texture Measures with Application to the Analysis of the Cell Structure of Baked Products

Cited by 18 publications

References 11 publications

Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

Effects of two barley β-glucan isolates on wheat flour dough and bread properties

Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads

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