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
Article Category: Research Article
Data publikacji: 31 mar 2017
Zakres stron: 29 - 39
Otrzymano: 23 sty 2017
Przyjęty: 10 mar 2017
DOI: https://doi.org/10.1515/boku-2017-0003
Słowa kluczowe
© 2017 Johannes Frauenlob, Marta Nava, Stefano D'Amico, Heinrich Grausgruber, Mara Lucisano, Regine Schoenlechner
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.
Staling kinetic parameters according to the Avrami equationTabelle 2. Kinetische Parameter des Altbackenwerdens laut Avrami-Gleichung
| Bread type | Avrami equation parameters | ||
|---|---|---|---|
| n | k | R2 | |
| Fresh bread | |||
| Flour A | 1.85 | 0.184 | 0.934 |
| Flour B | 3.42 | 0.030 | 0.998 |
| Flour C | 5.66 | 0.002 | 0.999 |
| Frozen dough bread | |||
| Flour A | 0.95 | 0.314 | 0.999 |
| Flour B | 4.92 | 0.005 | 0.999 |
| Flour C | 3.14 | 0.048 | 0.999 |
Specific volume, crumb firmness, crumb elasticity and crust color of breads made by micro-baking procedureTabelle 1. Spezifisches Volumen, Krumenfestigkeit, Krumenelastizität und Krustenfarbe der im Mikrobackversuch hergestellten Brote
| Parameter | Fresh bread (n = 10) | Frozen dough bread (n = 10) | |||||
|---|---|---|---|---|---|---|---|
| A | B | C | A | B | C | ||
| Specific loaf volume, cm3/100g | |||||||
| Mean | 359 n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05) | 330ab | 425c | 236d | 331ab | 317b | |
| Standard deviation | 15 | 18 | 19 | 11 | 18 | 14 | |
| Coefficient of variation | 4.2 | 5.5 | 4.5 | 4.7 | 5.4 | 4.3 | |
| Fmax n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05) | |||||||
| Mean | 2.4 n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05) | 0.9b | 1.0b | 5.9c | 0.8b | 1.0b | |
| Standard deviation | 0.2 | 0.1 | 0.1 | 1.3 | 0.1 | 0.2 | |
| Coefficient of variation | 7.5 | 9.5 | 10.3 | 21.3 | 11.7 | 15.8 | |
| FREL n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05) | |||||||
| Mean | 49.7 n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05) | 37.6b | 30.0c | 59.3d | 39.9b | 40.5b | |
| Standard deviation | 1.6 | 1.5 | 1.6 | 3.4 | 2.8 | 2.4 | |
| Coefficient of variation | 3.3 | 4.0 | 5.2 | 5.8 | 6.9 | 6.0 | |
| Color L* | |||||||
| Mean | 80.8 n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05) | 72.7b | 63.1d | 65.3cd | 67.3c | 57.5e | |
| Standard deviation | 1.2 | 1.1 | 1.5 | 1.0 | 1.8 | 2.2 | |
| Coefficient of variation | 1.4 | 1.6 | 2.3 | 1.6 | 2.6 | 3.8 | |
| Color a* | |||||||
| Mean | 11.1ab | 10.6 n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05) | 15.8c | 15.1c | 12.8b | 16.7c | |
| Standard deviation | 0.6 | 0.9 | 0.9 | 0.6 | 1.2 | 0.9 | |
| Coefficient of variation | 5.8 | 8.8 | 5.4 | 4.0 | 9.3 | 5.4 | |
| Color b* | |||||||
| Mean | 37.5 n = 6 Within row, values with the same following letter do not differ significantly from each other (p > 0.05) | 34.3bcd | 35.3bc | 35.8b | 34.1cd | 33.3d | |
| Standard deviation | 0.5 | 1.1 | 1.1 | 0.2 | 0.9 | 0.8 | |
| Coefficient of variation | 1.2 | 3.4 | 3.1 | 0.5 | 2.6 | 2.3 | |