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Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making


Ćurić, Duška; Novotni, Dubravka; Škevin, Dubravka; Rosell, Cristina; Collar, Concha; Le Bail, Alain; Colić-Barić, Irena; Gabrić, Domagoj
Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making // Food Research International, 41 (2008), 7; 714-719 doi:10.1016/j.foodres.2008.05.006 (međunarodna recenzija, članak, znanstveni)


Naslov
Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making

Autori
Ćurić, Duška ; Novotni, Dubravka ; Škevin, Dubravka ; Rosell, Cristina ; Collar, Concha ; Le Bail, Alain ; Colić-Barić, Irena ; Gabrić, Domagoj

Izvornik
Food Research International (0963-9969) 41 (2008), 7; 714-719

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Bread ; Quality index ; Texture ; Freezing process ; Bake off technology

Sažetak
Bread quality index was established using the instrumental analysis of bread parameters that influence the consumers’ acceptability. The instrumental methods that describe bread appearance, structure and texture have been chosen in order to enable the identification and quantification of main discrepancies of wheat bread produced by different processes such as fully baked frozen bread (FBF), partially baked frozen (PBF) and bread from unfermented frozen dough (UFD) in comparison to bread baked conventionally (CON). The significant influence of bread making technology on bread texture, crust appearance and specific volume was proven at p = 0.01. The quality index was calculated as a sum of grouped linearly normalized variables multiplied by group factor of significance and relatively to the CON bread. The presented quality index could be very useful in the bakery products development especially when innovative production process is applied.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0580696-0702 - Lignani u žitaricama, uljaricama, soji i integralnim pekarskim proizvodima (Duška Ćurić, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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