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vol. 18, nr. 2 (2011)
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Evaluation of physical properties of commercial bread
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Dariusz Dziki1, Monika Siastała1, Janusz Laskowski2
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1 Department of Thermal Technology, University of Life Sciences ul. Doświadczalna 44, 20-280 Lublin |
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2 Department of Equipment Operation and Maintenance in the Food Industry University of Life Sciences ul. Doświadczalna 44, 20-280 Lublin |
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vol. 18 (2011), nr. 2,
pp. 235-244
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abstract:
The aim of the present work was to evaluate the physical properties of wheat, mixed and rye bread. The bread moisture, volume and density were determined. For the evaluation of the mechanical properties of bread crumb the TPA test was used. The results showed that bread volume (100 g of bread) ranged from 183 cm3 for rye bread to 631 cm3 for wheat bread; apart from this the wheat bread was characterised by the lowest density (average 186 kg m-3). The highest values of this parameter were observed for rye bread (average 572 kg m-3). The lowest values of crumb hardness, gumminess and chewiness were obtained for the wheat products. The highest values of these parameters were noted fro rye bread. It was found that differences in the physical properties of bread resulted mainly form changeable crumb density.
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keywords:
bread, physical properties, texture
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original in:
Polish
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