Bread staling assessment of enzyme-supplemented pan breads by dynamic and static deformation measurements

被引：1
|
作者：
Clara Bollaín
Alessandro Angioloni
Concepción Collar
机构：
[1] Instituto de Agroquímica y Tecnología de Alimentos (CSIC),Cereals Laboratory, Department of Food Science
[2] Università di Bologna,Dipartimento Scienze degli Alimenti, Corso di Laurea Scienze e Tecnologie Alimentari
来源：
European Food Research and Technology | 2005年 / 220卷
关键词：
Bread staling; Dynamic mechanical analysis; Static measurements; Sensory assessment;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Dynamic mechanical analysis and thermal mechanical analysis techniques were used in order to evaluate the effect of amylolytic-, non-amylolytic- and gluten-cross-linking enzymes on the viscoelastic properties of fresh and stored pan breads. The relationships between dynamic and static compression measurements in bread staling characterization and the correlations between sensory firmness and thermomechanical properties were also investigated. Rheological changes in bread associated with recipe and storage time were successfully detected via dynamic thermomechanical analysis (DTMA) in the compression mode. Relationships between the dynamic (DTMA) and static (texture analysis) methods were found. All the bread quality indicators measured by static methods were negatively correlated with the viscoelastic dynamic parameters.
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页码：83 / 89
页数：6
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