Objective Bread Crumb Assessment By Image Analysis

Authors

  • Ivan Švec Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague
  • Marie Hrušková Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague
  • Marie Krpálková Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague
  • Marta Kostelanská Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague

Keywords:

wheat flour, specific volume of baked goods, image analysis, dairy components, improvers, non-traditional cereals

Abstract

Image analysis was used for assessment of both the production year and bread formula fortification effects on bread crumb structure. The article shows that changes in bread baking and crumb morphology between 4 production years of retail wheat flour were smaller than those caused by microcomponent addition. However, the milk components and baking improvers added at three levels (1, 2 or 3 % relative to flour) act in fermented dough by different mechanisms – a soft decrease and a significant increase, respectively, resulted in the final bakery product quality. Wheat flour substitution by 10 % of flour from non-traditional cereals did not affect affect the bread and crumb profiles compared with standard flour. The measured differences were statistically confirmed by the principal component analysis.

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Published

2011-06-15

How to Cite

Švec, I., Hrušková, M., Krpálková, M., & Kostelanská, M. (2011). Objective Bread Crumb Assessment By Image Analysis. Chemické Listy, 105(6), 482–487. Retrieved from http://chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/1131

Issue

Vol. 105 No. 6 (2011)

Section

Articles