Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color

Sensors

Jovanka V. Popov-Raljić²  Jasna S. Mastilović¹  Jovanka G. Laličić-Petronijević² 

[1] Institute for Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia;Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade-Zemun, Serbia; E-Mails:

关键词: flour;    bread;    different compositions;    bread staling;    color measurement;    storage;   

DOI  :  10.3390/s91108613

来源: mdpi

【 摘 要 】

Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was found for barley bread (immediately after preparation), so that can be said that this sample was “conditionally” the lightest. The lowest values of y (%) were found for diet bread, so that it can be considered as the “conditionally” the darkest product. Colors of all investigated bread samples were lighter after three days of keeping compared to day 0. Changes of average reflectance of bread samples packed in polyethylene packaging with keeping time can be described by linear equation (correlation coefficient 0.99). The dominant wavelength of barley and diet bread confirm the presence of yellow pigment. Color qualities of the mentioned kinds of bread depend on processes during bread staling and raw material composition of bread (flour). Color quality measurements can be used as easy auxiliary method for screening in the development of slower staling bread.

【 授权许可】

CC BY   
© 2009 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.