Quality Evaluation of Bakery Products

Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review

“…Baking creates sequences of chemical, physical, and biochemical reactions, producing different changes in the end product characteristics such as volume enlargement, moisture evaporation, formation of porous structure, protein denaturation, starch gelatinization, formation of crust and browning reaction, protein cross-linking, melting of fat and crystals and their incorporation into the outer layers of air cells, gas cells rupture and fragmentation of cell walls [ 6 , 8 , 87 ]. The combined processes of gas production, moisture evaporation and change in the rheological properties of the dough results in gas retention loss, transforming the dough’s foam structure into an open sponge structure of bread with interconnected cells.…”

“…Factors affecting this stage include temperature, humidity and the duration of baking [ 8 ]. Other changes that occur in bread during baking are changes in physical dimensions (i.e., volume, height, width and length of the bread loaf), texture modification and moisture changes, colour modification and flavour generation [ 6 ]. It has been reported that excess of some ingredients, for example reducing sugars similar to amino acids improved the nonenzymatic Maillard browning reactions, leading to the formulation of crust and darkening.…”

“…Bread quality depends greatly on consumers’ perception, which is a function of different factors including the social, demographic and environment of an individual. Bread quality can be grouped into different subcategories: (i) instrumental attributes–features that can be objectively measured, (ii) sensory attributes–features that relate to consumers’ perceptions or judgement and (iii) nutritional attributes–those related to health-promoting effects and functionality of the bread [ 6 , 25 ]. Sensory at-tributes are usually correlated and compared to objective physical measurements [ 6 ].…”

“…These ingredients are properly mixed to form a dough. The mixing operation is carefully carried out such that the dough possesses the required mechanical properties that allow it to hold gas and a well-developed bread loaf with a uniform crumb structure is produced [ 3 , 5 , 6 , 7 ]. With the right ingredients and baking process, products with excellent quality and sensory characteristics are produced.…”

Effect of flour types and flour concentrations on the physicochemical and sensory characteristics of an indigenous senescent plantain cake (ofam)

“…According to Nashat and Abdullah (2016), sensory quality attributes which influence consumer preference for baked goods are the external or crumb colour, texture and flavour. In a consumer study on senescent plantain products, sensory quality attributes such as taste, appearance, texture and aroma were identified as the indicators of product acceptability.…”