Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making
6 pages, 2 figures, 4 tables.
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| Main Authors: | , , , , , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2008-08
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| Subjects: | Bread, Quality index, Texture, Freezing process, Bake off technology, |
| Online Access: | http://hdl.handle.net/10261/39921 |
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dig-iata-es-10261-399212020-04-07T11:34:04Z Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making Curic, D. Novotni, D. Skevin, D. Rosell, Cristina M. Collar, Concha Le-Bail, A. Colic-Baric, I. Gabric, D. Bread Quality index Texture Freezing process Bake off technology 6 pages, 2 figures, 4 tables. Bread quality index was established using the instrumental analysis of bread parameters that influencethe consumers’ acceptability. The instrumental methods that describe bread appearance, structure and texture have been chosen in order to enable the identification and quantification of main discrepancies of wheat bread produced by different processes such as fully baked frozen bread (FBF), partially baked frozen (PBF) and bread from unfermented frozen dough (UFD) in comparison to bread baked conventionally (CON). The significant influence of bread making technology on bread texture, crust appearance and specific volume was proven at p = 0.01. The quality index was calculated as a sum of grouped linearly normalized variables multiplied by group factor of significance and relatively to the CON bread. The presented quality index could be very useful in the bakery products development especially when innovative production process is applied. This study has been carried out with financial support from the Commission of the European Communities, FP6, Thematic Area “Food Quality and Safety”, FOOD-2006-36302 EU-FRESH BAKE. Peer reviewed 2011-09-23T11:31:48Z 2011-09-23T11:31:48Z 2008-08 artículo http://purl.org/coar/resource_type/c_6501 Food Research International (2008) 41 (7): 714-719 0963-9969 http://hdl.handle.net/10261/39921 10.1016/j.foodres.2008.05.006 en http://dx.doi.org/10.1016/j.foodres.2008.05.006 open Elsevier |
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ES |
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dig-iata-es |
| tag |
biblioteca |
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Europa del Sur |
| libraryname |
Biblioteca del IATA España |
| language |
English |
| topic |
Bread Quality index Texture Freezing process Bake off technology Bread Quality index Texture Freezing process Bake off technology |
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Bread Quality index Texture Freezing process Bake off technology Bread Quality index Texture Freezing process Bake off technology Curic, D. Novotni, D. Skevin, D. Rosell, Cristina M. Collar, Concha Le-Bail, A. Colic-Baric, I. Gabric, D. Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making |
| description |
6 pages, 2 figures, 4 tables. |
| format |
artículo |
| topic_facet |
Bread Quality index Texture Freezing process Bake off technology |
| author |
Curic, D. Novotni, D. Skevin, D. Rosell, Cristina M. Collar, Concha Le-Bail, A. Colic-Baric, I. Gabric, D. |
| author_facet |
Curic, D. Novotni, D. Skevin, D. Rosell, Cristina M. Collar, Concha Le-Bail, A. Colic-Baric, I. Gabric, D. |
| author_sort |
Curic, D. |
| title |
Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making |
| title_short |
Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making |
| title_full |
Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making |
| title_fullStr |
Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making |
| title_full_unstemmed |
Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making |
| title_sort |
design of a quality index for the objective evaluation of bread quality: application to wheat breads using selected bake off technology for bread making |
| publisher |
Elsevier |
| publishDate |
2008-08 |
| url |
http://hdl.handle.net/10261/39921 |
| work_keys_str_mv |
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