Effects Of Baking Temperature, Time And Humidity On Bread Crust And Crumb Properties

The main objectives of this study are to investigate the effects of baking temperature, time and humidity on bread qualities and subsequently find the relationship between bread crust and crumb properties. The bread samples were prepared following the straight-dough method. In determining crust and crumb, the difference in colour between these two regions was used. The colour of crust and crumb were measured using a chromameter. The colour range obtained for crust based on top crust colour of commercial bread samples is L 2.4 and b >22.3 while crumb has a range of L >66.0, a <2.4 and b< 22.3. This colour range is used as a guideline in determining crust thickness of baked loaf samples. Bread slices were scanned to obtain its L a b values and the crust thickness was determined from the crumb region when the L a b values are met. The evaluation of crumb moisture content and firmness were conducted following the standard method of American Association of Cereal Chemist (AACC) 14-5A and American Institute of Baking (AIB), respectively. Experimental results were statistically analyzed using Analysis of Variance (ANOVA). Various combination of baking temperature, time and humidity affected the organoleptic properties of bread. Baking temperature and time significantly affect bread crust colour (P<0.001), thickness (P<0.001), initial moisture content (P<0.05) and firmness (P<0.001). Baking temperature has larger effect on crust colour and thickness compared to baking time. Higher baking temperature produced darker and thicker crust. Rate of thickness increment was also higher at high baking temperature (0.0465 mm/min) compared to low baking temperature (0.0085 mm/min). Increasing baking temperature produces crumb of high initial moisture content with high firmness value. The effect of baking time (P<0.01) is less significant than temperature however increasing baking time would also darken the crust colour and increases the thickness, increases crumb firmness and reduces crumb moisture content. The application of humidified baking has no significant impact on crust coloration (P>0.05) however it causes a decrease in crust thickness (P<0.05), retain moisture (P<0.01) and reduce firmness (P<0.05). Humidified baking also reduces moisture migration (P<0.01) and firming rate (P<0.01) of breads during storage. Besides humidified baking, the usage of baking lid also have potential in increasing L and b values (P<0.001) and reducing a value and crust thickness (P<0.001). However, the application of lid prevents bread expansion and causes high firmness value in bread. Sandwich bread has lower moisture content compared to open bread. Three important correlations were obtained from the study that are between top crust colour difference (ΔE) and thickness, ΔE and firmness and finally crust thickness and firmness. The correlation between ΔE and thickness for non-humidified (NH) baking is represented by yNH = 0.1724x and yH = 0.1712x for humidified (H) baking. The coefficient of correlation, R2, for correlation between ΔE and thickness for non-humidified baking and humidified baking are given by 0.9467 and 0.9341, respectively. A simple model of T = kΔE derived from the correlation between ΔE and thickness indicates that the crust thickness (T) can be predicted by the changes in crust colour (ΔE). The heating constant, k, is dependant of baking temperature. The correlation, ΔE and firmness has the R2 of 0.8306 for non-humidified baking and 0.8025 for humidified baking. The correlation between ΔE and firmness for non-humidified baking is represented by yNH = 0.8375x + 20.824 and yH = 0.8127x + 25.035 for humidified baking. The other correlation, thickness and firmness has the R2 of 0.7436 and 0.6915, for non-humidified and humidified baking, respectively. The correlation of thickness and firmness for non-humidified baking is represented by yNH = 4.0385x + 26.952 and yH = 3.921x + 30.852 for humidified baking. The high value of R2 shows that there is a strong relationship between colour, thickness and firmness. Crust colour can be used in predicting crust thickness and crumb firmness In conclusion, the results show that the bread crust and crumb properties are highly dependent of baking temperature and time. The moisture content and firmness in crumb are also affected by crust formation. This research also produces several significant contributions for bakery study; new method of measuring crust thickness using colour, humidified baking application for improving the storage quality of bread and finally establishment of correlations and linear model that can be used to estimate crust thickness and probably anticipate crumb behavior during storage

Development of Organic Breads and Confectionery

End of project reportIn recent years, concern for the environment and consumer dissatisfaction with conventional food has led to growing interest in organic farming and food. The demand has also been fuelled by highly-publicised food scares. Food safety and genetic modification issues have led some consumers to opt for organic food as a safer alternative. Recently, there has been a significant increase in the number of launches of organic bakery products in Ireland. As a result, there is an increased need to identify suitable organic bakery ingredients for use in bread and confectionery formulations. However, only a limited number of scientific studies on the physical, chemical and functional properties of organic flours and ingredients exist. The effects of commonly-used ingredients in baking, i.e. organic improvers and fats, on the baking characteristics of organic products have not yet been reported and little is known about the influence of approved additives that may be beneficial to organic baking. Arising from these gaps in the knowledge base on the use of organic flours and ingredients, the objective of this study was to evaluate the chemical, rheological and baking characteristics of white, wholemeal and confectionery organic flours and to assess the baking potential of organic bakery ingredients, in particular improvers, fats and additives. Ingredients and baked goods were compared to non-organic controls.National Development Plan (NDP

EFEK SUBSTITUSI TEPUNG TERIGU DENGAN PATI KETAN TERHADAP SIFAT FISIK COOKIES

Cookies quality is influenced by material and processing. Wheat flour as major component of cookies production has a role on volume expansion of cookies. The purpose of this research is to investigate the effect of wheat flour substitution with waxy starch or modified waxy starch by HMT treatment and baking temperature effect on physical properties of cookies. Cookies was made by ratio of wheat flour and waxy starch or HMT waxy starch 50:50, this research was carried out including the analysis of texture, volume expansion, and color. Substituted HMT waxy starch cookies resulted on the flakier texture. The highest volume expansion was revealed by substituted waxy cookies with baking temperature 140oC and substituted HMT waxy starch cookies with baking temperature 130oC. Higher baking temperature and substitution cookies with HMT waxy starch were revealed on the higher intensity of the darkness of cookies color

Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch

The effect of three enzymes on the fundamental rheological parameters of bread dough with high content of resistant starch (RS) was studied. The RS was added as an alternative to increase the fiber ingestion while the enzymes, to overcome the gluten dilution. Optimum dough was formulated with partial substitution of wheat flour by RS (12.5 g/100 g) and enzymes transglutaminase (4 mg/100 g), glucose oxidase (2.5 mg/100 g) and xylanase (0.5 mg/100 g). Dough produced with RS and without enzymes was considered as control and dough without RS or enzymes was considered as regular for comparison. Fundamental rheological parameters were obtained from uniaxial extension, biaxial extension and oscillatory tests. Also, starch gelatinization and retrogradation were studied by differential scanning calorimetry. The partial replacement of WF by RS resulted in less extensible dough, whereas the addition of enzymes increased the strain hardening index allowing higher dough expansion. The addition of enzymes reduced the elastic modulus resulting in a behavior similar to the regular dough. RS was not gelatinized during baking, hence it can be considered as dietetic fiber. Wheat starch retrogradation after 7 days of storage was observed, indicating bread aging.Fil: Altuna, Luz. Universidade de Sao Paulo; BrasilFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Tadini, Carmen C.. Universidade de Sao Paulo; Brasi

Development Of Recipes And Estimation Of Raw Material For Production Of Wheat Bread

The study of technological parameters of Midas wheat flour and possibility to use little-spread plants at wheat bread manufacturing was realized. Parameters and regimes for keeping and baking bread of new recipes were elaborated and selected. The elaborated method of bread manufacturing by new recipes relates to the field of agriculture and food industry and may be used at a laboratory baking of bread.There was experimentally grounded and introduced the change of a part of recipe quantity of wheat flour for dried and comminuted plants of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Cosmos sulphureus L., Tanacetum parthenium L., Cyperus esculentus L., Physalis tomentous L. at baking bread. According to determined physical-chemical, organoleptic parameters of bread, a possibility of baking bread using plants was proved. The expedience of introducing vegetable additives of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Tanacetum parthenium into wheat dough in the dose no more than 5 % to the flour mass; up to 10 % – Cosmos sulphureus L and up to 15 % – Cyperus esculentus L., Physalis tomentous L was proved. At these very dosages bread had an evenly colored crust, without breaks and cracks, elastic crumb, thin-walled porosity, expressed bread taste and pleasant smell of additives as opposite to other experimental samples

Grain Characteristics, Chemical Composition, and Functional Properties of Rye (Secale cereale L.) As Influenced by Genotype and Harvest Year

Grain characteristic, chemical composition, and functional properties of rye were measured in 19 different cultivars grown in one location in up to 3 years. The cultivars included 8 adapted hybrids, 7 adapted population cultivars, and 4 nonadapted population cultivars. The results showed a significant influence of both harvest year and genotype on grain characteristics, chemical composition, and functional properties of the grain. Multivariate data analysis confirmed that the variations in the data were explained by yearly and genotype differences. Calculations of variance components showed that the variations in plant height, harvest yield, and protein content were mainly due to genotype differences and to a lesser extent to differences among harvest years. The kernel weight, hardness index, and content of dietary fiber components, however, were more strongly influenced by the harvest year than by the genotype. Differences in starch properties measured by falling number (FN), amylograph peak viscosity, and temperature at peak viscosity were more strongly influenced by harvest year. The water absorption was strongly influenced by genotype effects, compared to yearly differences. FN and amylograph peak temperature were positively correlated (r = 0.94). No correlation was found between the water absorption and the relative proportion of water-extractable arabinoxylan (AX) compared to the total AX content. However, the degree of ferulic acid cross-linking showed a negative correlation (r = -0.70) with the water absorption

Low-cost technology for the integration of micro- and nanochips into fluidic systems on printed circuit board: fabrication challenges

Nowadays, micro- and nanochips are usually\ud fabricated with Silicon and/or glass. A simple, low-cost and\ud reliable integration packaging method that provides flexibility\ud to the incorporation of electronic and fluidic devices into a\ud system has not been fully developed yet. The use of Printed\ud Circuit Board material as substrate to create dry film resist\ud microfluidic channels is the core technology to provide such an\ud integration method. The feasibility and potential of the\ud proposed packaging method is demonstrated in this wor

Physio-Chemical and Mechanical Behaviour of(Pinussylvestris) as Binders on Foundry Core Strength

The mechanical potential of sand core binders made withPinussylvestris has been examined. Ota silica base sand bonded with 6% of cassava starch in admixed proportion of Pinussylvestris was tested for tensile, compressive strength and permeability to establish the binding efficiency. Tensile strength of the green baked core were oven baked at 50°C, 100°C, 150°C and 200°C.The cylindrically shaped permeability specimens were tested with permeability meter. Study revealed thatPinussylvestris showed an improve properties at 6% cassava starch at 200°C

Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes

In this work, a methodology to measure torque during dough mixing in large scale was developed and the baking performance of bread dough formulated with resistant starch (RS) and enzymes was evaluated. Dough was formulated with 12.5 g/100 g of RS and 4 mg/100 g of a mixture of enzymes, glucose-oxidase (Gox), tranglutaminase (TG) and xylanase (HE) in proportions according to a three-component mixture design of experiments. Dough was mixed in a large-scale dynamic rheometer measuring instant torque and speed in real time through a personal computer (PC) interface. Maximum torque during mixing and parameters of the dough development curves obtained from rheofermentometer were fit to mathematical models within 95 % of confidence. Gox and TG showed positive effects on the maximum height of dough, while HE showed a negative one. Also, it was found that Gox and TG in the presence of HE could be important for reducing dough weakening.Fil: Altuna, Luz. Universidade de Sao Paulo; BrasilFil: Romano, Roberto C. O.. Universidade de Sao Paulo; BrasilFil: Pileggi, Rafael G.. Universidade de Sao Paulo; BrasilFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Tadini, Carmen C.. Universidade de Sao Paulo; Brasi