publication . Article . 2013

Changes in quality parameters of bread supplemented with OSA starch during storage

Hadnađev-Dapčević, Tamara R.; Dokić, Ljubica P.; Hadnađev, Miroslav S.; Pojić, Milica M.; Rakita, Slađana M.; Torbica, Aleksandra M.;
Open Access English
  • Published: 01 Jan 2013 Journal: Food and Feed Research (issn: 2217-5369, Copyright policy)
Different methods are available for the monitoring of visual and structural changes during bread staling such as differential scanning calorimetry, X-ray diffraction, enzymatic tests, sensory evaluations and/or crumb texture analysis. However, since they are often rather expensive and time consuming, the aim of this study was to investigate the possibility to monitor the progress of bread stalling by following the changes in bread crumb colour characteristics. In order to achieve this, the results of crumb colour changes observed 2, 24 and 72 h after baking were compared to the results of texture analysis and moisture migration. For this experiment different typ...
Medical Subject Headings: food and beveragesanimal structuresdigestive, oral, and skin physiology
free text keywords: colour measurements, bread staling, moisture content, texture, OSA starches
Funded by
MESTD| Evaluation of quality and optimisation of processing of wheat affected by climatic changes
  • Funder: Ministry of Education, Science and Technological Development of Republic of Serbia (MESTD)
  • Project Code: 31007
  • Funding stream: Technological Development (TD or TR)
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