Staling of bread evaluation with application of acoustical method
2007
Marzec, A. | Lewicki, P.P. | Pietrowska, A.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Inzynierii Zywnosci i Organizacji Produkcji
The aim of this study was to analyse staling of wheat and mixed bread using acoustic method, and to recognize relationship between acoustic properties and the time of storage of both breads. Breads were stored at 25 deg C and RH 25-30 percent. Acoustic emission was measured during puncture test using piezoelectric accelerometer between 1-15 kHz frequency. Puncture test was done in Zwick Machine 1445 with velocity of 1 mm/s and to the depth of 20 mm. Moisture content in crust and crumb was measured with standard drying method. Structure of bread was analysed with scaning microscopy. Water content in crust and crumb of both breads decreased during storage, and the decrease was more pronounced in wheat bread. Acoustic emission increased during storage and was dependent on the kind of analysed bread
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