CRUMB TEXTURE OF SPELT BREAD
نویسندگان
چکیده
منابع مشابه
Flour and Bread Quality of Spring Spelt
The article contains results of the flour and bread quality assessment from the grains of spring spelt, also called as an ancient wheat. Spelt was cultivated on heavy and medium soils observing principles of organic farming. Based on flour and bread laboratory studies, as well as laboratory baking, the technological usefulness of studied flour has been determined. These results were referred to...
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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 preparat...
متن کاملImage Data of Crumb Structure of Bread from Flour of Czech Spring Wheat Cultivars
Š��� I., H������� M. (2004): Image data of crumb structure of bread from flour of Czech spring wheat cultivars. Czech J. Food Sci., 22: 133–142. Baking quality of flour from six wheat cultivars (harvest 2002 and 2003), belonging to the quality classes A and B, was evaluated using the fermented dough test. Analytical traits of kernel and flour showed differences between the classes which were co...
متن کاملImage Analysis of Bread Crumb Structure in Relation to Gluten Strength of Wheat
The objective of this study was to determine bread slice medium part properties in relation to quality parameters with a focus on gluten strength. Since sensory evaluation of bread is time consuming, expensive and subjective in nature, computerized image analysis was applied as objective method of bread crumb quality evaluation. Gluten Index method was applied as fast and reliable tool for defi...
متن کاملBread Crumb Amylograph Studies . I . Effects of Storage Time , Shortening , Flour Lipids , and Surfactants '
Cereal Chem. 69(5):495-501 Sodium stearoyl lactylate, sucrose monopalmitate, diacetyl tartaric acid the height of the plateau before the viscosity onset. The plateau was esters of monoand diglycerides, monoglycerides, and petroleum etherformed by progressive lowering of the initial viscosity, presumably caused extracted flour lipids were added to a bread formula at the 0.5% level by amylopectin...
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ژورنال
عنوان ژورنال: Journal of Central European Agriculture
سال: 2013
ISSN: 1332-9049
DOI: 10.5513/jcea01/14.4.1352