A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen
This article is distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Amigo, J.M., del Olmo Alvarez, A., Engelsen, M.M., Lundkvist, H. and S.B. Engelsen (2016): Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: Spatial distribution and kinetic modeling of hardness and resilience. Food Chemistry 208, 318–325.AmigoJ.M.del Olmo AlvarezA.EngelsenM.M.LundkvistH.EngelsenS.B.2016Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: Spatial distribution and kinetic modeling of hardness and resilience20831832510.1016/j.foodchem.2016.02.16227132856Search in Google Scholar
Angioloni, A. and C. Collar (2009): Bread crumb quality assessment: a plural physical approach. European Food Research and Technology 229, 21–30.AngioloniA.CollarC.2009Bread crumb quality assessment: a plural physical approach229213010.1007/s00217-009-1022-3Search in Google Scholar
Armero, E. and C. Collar (1998): Crumb firming kinetics of wheat breads with anti-staling additives. Journal of Cereal Science 28, 165–174.ArmeroE.CollarC.1998Crumb firming kinetics of wheat breads with anti-staling additives2816517410.1006/jcrs.1998.0190Search in Google Scholar
Békés, F. (2012a): New aspects in quality related wheat research: 1. Challenges and achievements. Cereal Research Communications 40, 159–184.BékésF.2012aNew aspects in quality related wheat research: 1. Challenges and achievements4015918410.1556/CRC.40.2012.2.1Search in Google Scholar
Békés, F. (2012b): New aspects in quality related wheat research: II. New methodologies for better quality wheat. Cereal Research Communications 40, 307–333.BékésF.2012bNew aspects in quality related wheat research: II. New methodologies for better quality wheat4030733310.1556/CRC.2012.0003Search in Google Scholar
Belitz, H., Kieffer, R., Knör, G. and E. Fugmann (1978): Mikrobackversuche im 10-g-Maßtab. Getreide, Mehl und Brot 32, 218–220.BelitzH.KiefferR.KnörG.FugmannE.1978Mikrobackversuche im 10-g-Maßtab32218220Search in Google Scholar
Bhattacharya, M., Erazo-Castrejón, S.V., Doehlert, D.C. and M.S. McMullen (2002): Staling of bread as affected by waxy wheat flour blends. Cereal Chemistry 79, 178–182.BhattacharyaM.Erazo-CastrejónS.V.DoehlertD.C.McMullenM.S.2002Staling of bread as affected by waxy wheat flour blends7917818210.1094/CCHEM.2002.79.2.178Search in Google Scholar
Blake, L.H., Jenner, C.F., Barber, A.R., Gibson, R.A., O’Neill, B.K. and Q.D. Nguyen (2015): Effect of waxy flour blends on dough rheology and bread quality. International Journal of Food Science & Technology 50, 926–933.BlakeL.H.JennerC.F.BarberA.R.GibsonR.A.O’NeillB.K.NguyenQ.D.2015Effect of waxy flour blends on dough rheology and bread quality5092693310.1111/ijfs.12710Search in Google Scholar
Cornford, S., Axford, D. and G. Elton (1964): The elastic modulus of bread crumb in linear compression in relation to staling. Cereal Chemistry 41, 216–229.CornfordS.AxfordD.EltonG.1964The elastic modulus of bread crumb in linear compression in relation to staling41216229Search in Google Scholar
Doekes, G. and B. Belderok (1976): Kernel hardness and baking quality of wheat—a genetic analysis using chromosome substitution lines. Euphytica 25, 565–576.DoekesG.BelderokB.1976Kernel hardness and baking quality of wheat—a genetic analysis using chromosome substitution lines2556557610.1007/BF00041594Search in Google Scholar
Goesaert, H., Brijs, K., Veraverbeke, W., Courtin, C., Gebruers, K. and J. Delcour (2005): Wheat flour constituents: how they impact bread quality, and how to impact their functionality. Trends in Food Science & Technology 16, 12–30.GoesaertH.BrijsK.VeraverbekeW.CourtinC.GebruersK.DelcourJ.2005Wheat flour constituents: how they impact bread quality, and how to impact their functionality16123010.1016/j.tifs.2004.02.011Search in Google Scholar
Guenzel, G. (1981): Mikrobackversuch, ein Maßstab zur Sorten- und Zuchtwertprüfung. Getreide, Mehl und Brot 35, 112.GuenzelG.1981Mikrobackversuch, ein Maßstab zur Sorten- und Zuchtwertprüfung35112Search in Google Scholar
Kaur, K., Lukow, O., Preston, K. and L. Malcolmson (2004): How well do early-generation quality tests predict flour performance? Canadian Journal of Plant Science 84, 71–78.KaurK.LukowO.PrestonK.MalcolmsonL.2004How well do early-generation quality tests predict flour performance?84717810.4141/P03-071Search in Google Scholar
Kieffer, R., Belitz, H.-D., Zweier, M., Ipfelkofer, R. and G. Fischbeck (1993): Der Rapid-Mix-Test als 10-g-Mikrobackversuch. Zeitschrift für Lebensmittel-Untersuchung und Forschung 197, 134–136.KiefferR.BelitzH.-D.ZweierM.IpfelkoferR.FischbeckG.1993Der Rapid-Mix-Test als 10-g-Mikrobackversuchy19713413610.1007/BF01260309Search in Google Scholar
Kieffer, R., Wieser, H., Henderson, M. and A. Graveland (1998): Correlations of the breadmaking performance of wheat flour with rheological measurements on a micro-scale. Journal of Cereal Science 27, 53–60.KiefferR.WieserH.HendersonM.GravelandA.1998Correlations of the breadmaking performance of wheat flour with rheological measurements on a micro-scale27536010.1006/jcrs.1997.0136Search in Google Scholar
Meppelink, E. (1981): Einsatzmöglichkeit des Mikrobackversuches in der Weizenzüchtung. Getreide, Mehl und Brot 107–109.MeppelinkE.1981Einsatzmöglichkeit des Mikrobackversuches in der Weizenzüchtung107109Search in Google Scholar
Pelshenke, P.F., Schulz, A. and H. Stephan (2007): Rapid-Mix-Test (RMT). www.agfdt.de/loads/merkblat/mb62a.pdf. Accessed on 19 January 2017.PelshenkeP.F.SchulzA.StephanH.2007www.agfdt.de/loads/merkblat/mb62a.pdfAccessed on 19 January 2017Search in Google Scholar
Rosell, C.M. and M. Gómez (2007): Frozen dough and partially baked bread: an update. Food Reviews International 23, 303–319.RosellC.M.GómezM.2007Frozen dough and partially baked bread: an update2330331910.1080/87559120701418368Search in Google Scholar
Schaffarczyk, M., Østdal, H. and P. Koehler (2014): Lipases in wheat breadmaking: analysis and functional effects of lipid reaction products. Journal of Agricultural and Food Chemistry 62, 8229–8237.SchaffarczykM.ØstdalH.KoehlerP.2014Lipases in wheat breadmaking: analysis and functional effects of lipid reaction products628229823710.1021/jf502243425030200Search in Google Scholar
Sedlácek, T. and P. Horćićka (2011): Development of a small-scale variant of the Rapid Mix Test experimental bread baking. Czech Journal of Genetics and Plant Breeding 47, 123–127.SedlácekT.HorćićkaP.2011Development of a small-scale variant of the Rapid Mix Test experimental bread baking4712312710.17221/47/2011-CJGPBSearch in Google Scholar
Thanhaeuser, S.M., Wieser, H. and P. Koehler (2014): Correlation of quality parameters with the baking performance of wheat flours. Cereal Chemistry 91, 333–341.ThanhaeuserS.M.WieserH.KoehlerP.2014Correlation of quality parameters with the baking performance of wheat flours9133334110.1094/CCHEM-09-13-0194-CESISearch in Google Scholar
Wassermann, L. (1973): Die Elastizität der Brotkrume. Getreide, Mehl und Brot 27, 100–104.WassermannL.1973Die Elastizität der Brotkrume27100104Search in Google Scholar
Yi, J., Kerr, W.L. and J.W. Johnson (2009): Effects of waxy wheat flour and water on frozen dough and bread properties. Journal of Food Science 74, 278–284.YiJ.KerrW.L.JohnsonJ.W.2009Effects of waxy wheat flour and water on frozen dough and bread properties7427828410.1111/j.1750-3841.2009.01180.x19646043Search in Google Scholar