engleski

Examination of freezing impact on bread crumb applying image analysis

The visible changes in bread quality brought about by freezing were studied in relation to cultivar differences. Bread samples were frozen at -10°C and stored for 6 months ; the bread were prepared using flour from different wheat varieties, viz. Ana, Barbara, OS Crvenka, Demetra, Golubica, Hana, Klara, Monika, Srpanjka and Zitarka, and analysed using image analysis. Long-term freezing had a highly negative impact on bread made from the cultivars Monika, OS Crvenka, Golubica, Demetra and Zitarka, whereas it only had slight negative impact on Ana, Barbara, Klara and Hana breads. Srpanjka bread quality was not affected by the long-term freezing conditions. Long term freezing negatively affected bread crumb quality ; this impact was strongly cultivar dependent

bread; cultivars; food processing; freezing; frozen storage; wheat; wheat flour

nije evidentirano