|
|
vol. 13, nr. 3 (2009)
|
Effect of different levels of water addition on wheat bread crumb texture
|
|
|
Renata Różyło, Dariusz Dziki, Janusz Laskowski
|
|
| (get PDF )
|
|
|
Department of Machine Operation in Food Industry, University of Life Sciences ul. Doświadczalna 44, 20-280 Lublin |
|
|
vol. 13 (2009), nr. 3,
pp. 761-769
|
|
|
abstract:
The objective of this study was to evaluate the effect of different levels of water addition (50, 52.5, 55, 57.5, 60%) on wheat bread crumb texture. Textural properties of the bread crumbs were tested by texture profile analysis (TPA) after 1 and 3 days after baking. Bread crumb samples were compressed twice by the capital of a ZWICK Z020/TN2S strength testing machine. The results indicated that an increase of water addition to dough caused a decrease of bread crumb hardness both after 1 day and 3 days after baking. The bread crumb kept 3 days after baking had more intensive decrease of hardness. The lowest difference between hardness of bread kept 1 and 3 days after baking was characteristic of bread baked with 60% water addition. The biggest cohesiveness was determined for bread crumb with 55% water addition both after 1 and 3 days after baking. Gumminess and chewiness of bread crumb decreased with increasing water addition to the dough. The results showed that water addition at levels from 50 to 60% resulted in significant changes of textural bread crumb properties.
|
|
keywords:
bread, crumb, texture, water addition, dough
|
|
original in:
Polish
|
|
|
|
|
|
