Methods to evaluate the effects of bread improver additive on bread crumb texture properties

Lambert-Meretei, A. and Szendrei, E. and Nogula-Nagy, M. and Fekete, A. (2010) Methods to evaluate the effects of bread improver additive on bread crumb texture properties. Acta Alimentaria, 39 (2). pp. 180-191. ISSN 0139-3006

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Abstract

The aim of the work was to develop a method to evaluate the effect of bread improver dosage on bread crumb texture. Standard breads were prepared to get different crumb structures when bread improver was added to the flour in a concentrate of 0.2%, 0.4% and 0.6%. The additive used in the experiments contains lecithin, ascorbic acid and alpha-amylase. Rheological tests and image analysis were performed to predict the effect of the additive. Hardness, chewiness, gumminess, cohesiveness and springiness were determined by rheological method. The rheological properties neither separately nor combined were able to discriminate the different bread crumb groups. Image processing method was developed to determine the ratio of dark to light area of the images taken of the bread slices. It was concluded that both rheological and visual parameters should be taken into account to characterize bread crumb texture.

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