effect of kefir addition on microstructure parameters and physical properties of porous white bread

effect of kefir addition on microstructure parameters and physical properties of porous white bread

The effect of kefir concentration on the quality of porous white bread has been investigated. Quality evaluation was done using flatbed scanning (FBS) for measuring crumb porosity, instrumental texture profile analysis (TPA), crust and crumb color (L * a * b *), moisture, specific volume, and densit...

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Bibliographic Details
Published in:European food research & technology Vol. 222; no. 1-2; pp. 26 - 31
Main Authors: Esteller, M.S, Zancanaro, O. Jr, Palmeira, C.N.S, Lannes, S.C. da S
Format: Journal Article
Language:English
Published: Heidelberg Springer 01-01-2006
Berlin Springer Nature B.V
Subjects:
Biological and medical sciences
Bread
breads
Cereal and baking product industries
color
density
Fermentation
firmness
Food industries
food quality
Food science
Fundamental and applied biological sciences. Psychology
ingredients
kefir
loaves
Physical properties
Porosity
shelf life
Studies
texture
volume
water content
Bakery product
Addition
Kefir
Flatbed image analysis
Physical properties
Texture
Bread
Image analysis
Porous bread microstructure
Cereal product
Physical parameter
Bakery products
Microstructure
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Summary:The effect of kefir concentration on the quality of porous white bread has been investigated. Quality evaluation was done using flatbed scanning (FBS) for measuring crumb porosity, instrumental texture profile analysis (TPA), crust and crumb color (L * a * b *), moisture, specific volume, and density determination techniques. The correlations between porosity, brightness, and firmness were also investigated. Long fermentation time of the sourdough changed significantly (p<0.05) the cell mean area (mm²), cell mean perimeter (mm), firmness (N), chewiness (N), light reflectance, and specific volume (ml/g). A strong correlation was found between microstructure of porous white bread, brightness (L), and firmness from TPA test. Kefir prolonged the shelf life of bread.
Bibliography:http://dx.doi.org/10.1007/s00217-005-0103-1
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-005-0103-1