The Possibility of the Use of Bread Crumb Firmness Obtained on Extensograph as a Parameter in the Estimation of Staleness of Bread Crumb (Turkish with English Abstract)

Authors :

Pages : 0-0

View : 39 | Download : 11

Publication Date : 1986-10-01

Article Type : Research Paper

Abstract :In this study, the possibility of the use of extensograph which has been using in the measurement of dough rheology, to estimate the rheological characteristics of the bread crumb was searched in comparison whit Alvetron as a universal texture measuring instrument. The research was done on 30 bread samples which are wrapped with polyethylene bags. After 1, 3 and 5 days, the measurements were done. In conclusion, the extensogram peak height gave very high and statistically significant correlation coefficient with the Alvetron values at 0.01 level, as being r= 0.810xx insert ignore into journalissuearticles values(for 1st day);, r= 0.828xx insert ignore into journalissuearticles values(for 2nd day); r= 0.872xx insert ignore into journalissuearticles values(for 3rd day);. Thus, it is understood that the extensograph is a very useful instrument in the measurement of bread crumb firmness as a parameter of the staleness of bread crumb.    
Keywords :

ORIGINAL ARTICLE URL