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

Volumn 41, Issue 7, 2008, Pages 714-719

  Curic, D ^a   Novotni, D ^a   Skevin, D ^a   Rosell, C M ^b   Collar, C ^b   Le Bail, A ^c   Colic Baric, I ^a   Gabric, D ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c Universite de Nantes   (France)

Author keywords

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

Indexed keywords

AGRICULTURAL PRODUCTS; TEXTURES;

(111) TEXTURE; (OTDR) TECHNOLOGY; APPLIED (CO); BAKERY PRODUCTS; BREAD MAKING; BREAD QUALITY; DIFFERENT PROCESSES; ELSEVIER (CO); IN ORDER; INSTRUMENTAL ANALYSIS; INSTRUMENTAL METHODS; OBJECTIVE EVALUATION; PRODUCTION PROCESSES; QUALITY INDEX (QI); SPECIFIC VOLUME; WHEAT BREAD;

QUALITY CONTROL;

TRITICUM AESTIVUM;

EID: 48149103198     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.05.006     Document Type: Article

References (48)

1. American Association of Cereal Chemists. (2000). Approved methods of the AACC (10th ed.), St. Paul, MN: The Association.
2. Armero E., and Collar C. Crumb firming kinetics of wheat breads with anti-staling additives. Journal of Cereal Science 28 (1998) 165-174
3. Baardseth P., Kvaal K., Lea P., Ellekjaer M.R., and Faerestad E.M. The effects of bread making process and wheat quality on French baguettes. Journal of Cereal Science 32 (2000) 73-87
4. Baik M., and Chinachoti P. Moisture redistribution and phase transitions during bread staling. Cereal Chemistry 77 (2000) 484-488
5. Bárcenas M.E., and Rosell C.M. Different approaches for improving the quality and extending the shelf life of the partially baked bread: low temperatures and HPMC addition. Journal Food Engineering 72 (2006) 92-99
6. Bárcenas M.E., and Rosell C.M. Effect of frozen storage time on the bread crumb and aging of part baked bread. Food Chemistry 95 (2006) 438-445
7. Bárcenas M.E., Benedito C., and Rosell C.M. Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage. Food Hydrocolloids 18 (2004) 769-774
8. Bárcenas M.E., and Rosell C.M. Different approaches for increasing the shelf life of partially baked bread: low temperatures and hydrocolloid addition. Food Chemistry 100/4 (2007) 1594-1601
9. Bech A.C., Juhl H.J., Hansen M., Martens M., and Andersen L. Quality of peas modelled by structural equation system. Food Quality and Preferences 11 (2000) 275-281
10. BIB-Ulmer Spatz (2006). Perfekte Brotqualität: Brotfehler erkennen und vermeiden. BIB-Ulmer Spatz für das Backgewerbe in Zusammenarbeit mit der BFEL und der DLG. Backgewerbe, Auflage 2/2006. .
11. Brady P.L., and Mayer S.M. Correlation of sensory and instrumental measures of bread texture. Cereal Chemistry 62 (1985) 70-72
12. Caffin, N., D'Arcy, B., Yao, L, Rintoul, G. (2004) Developing an index of quality for Australian tea. Rural Industries Research and Development Corporation, Australian Government. RIRDC Publication No. 04/033, RIRDC Project No. UQ-88A.
13. Carr L.G., and Tadini C.C. Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked French bread. Lebensmittel-Wissenschaft und -Technologie 36 (2003) 609-614
14. Carr L.G., Rodas M.A.B., Della Torre J.C.M., and Tadini C.C. Physical, textural and sensory characteristics of 7-day frozen part-baked French bread. Lebensmittel-Wissenschaft und -Technologie 39 (2006) 540-547
15. Collar C., and Bollaín C. Impact of microbial transglutaminase on the staling behaviour of enzyme-supplemented pan breads. European Food Research and Technology 221 (2005) 298-304
16. Crowley P., Schober T., Clarke C., and Arendt E. The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. European Food Research and Technology 214 (2002) 489-496
17. Gambaro A., Varela P., and Gimenez A. Textural quality of white pan bread by sensory and instrumental measurements. Journal of Texture Studies 33 (2002) 401-413
18. Garvin D.A. Concepts and definitions. In: Garvin D.A. (Ed). Managing quality, the strategic and competitive edge (1988), The Free Press A Division of Simon & Schuster Inc., New York 39-68
19. Gonzales-Barron U., and Butler F. A comparison of seven thresholding techniques with the k-means clustering algorithm for measurement of bread-crumb features by digital image analysis. Journal of Food Engineering 74 (2006) 268-278
20. Gray J.A., and BeMiller J.N. Bread staling: Molecular basis and control. Comprehensive Reviews in Food Science and Food Safety 2 (2003) 1-21
21. Grunert K.G., Jeepesen L.F., Risom K., Sonne A.-M., Hansen K., and Trondsen T. Market orientation in Industry and value chain levels: Concepts determinants and consequences. Journal of customer behaviour 1 2 (2002) 167-194
22. Image J software developed by W. Rasband (2007). Research Services Branch, National Institute of Mental Health, Bethesda, Maryland, USA. http://rsb.info.nih.gov/ij/download.html.
23. Inoue Y., and Bushuk W. Studies on frozen doughs I. Effects of frozen storage and freeze-thaw cycles on baking quality and rheological properties. Cereal Chemistry 68 (1991) 627-631
24. Inoue Y., and Bushuk W. Studies on frozen doughs II. Flour quality requirements for bread production from frozen dough. Cereal Chemistry 69 4 (1992) 423-428
25. International Association for Cereal Science and Technology. ICC-Standard No 107/1. (1995). Determination of the "Falling Number" according to Hagberg - As a Measure of the Degree of Alpha - Amylase Activity in Grain and Flour, Approved 1968, Revised 1995.
26. International Association for Cereal Science and Technology. ICC-Standard No 116/1. (1994). Determination of the Sedimentation Value (according to Zeleny) as an Approximative Measure of Baking Quality, Approved 1972, Revised 1994. Vienna: The Association.
27. International Association for Cereal Science and Technology. ICC-Standard No. 104/1. (1990). Determination of Ash in Cereals and Cereal Products, Approved 1960. Revised 1990. Vienna: The Association.
28. International Association for Cereal Science and Technology. ICC-Standard No.105/2. (1994). Determination of Crude Protein in Cereals and Cereals Products for Food and Feed, Approved 1980, Revised 1994. Vienna: The Association.
29. International Association for Cereal Science and Technology. ICC-Standard No.106/2. (1984). Working Method for the Determination of Wet Gluten in Wheat Flour, Approved 1960, Revised 1984. International Association for Cereal Science and Technology. Vienna: The Association.
30. International Association for Cereal Science and Technology. ICC-Standard No.110/1. (1976). Determination of the Moisture Content of Cereals and Cereal Products (Practical method), Approved 1960, Revised 1976. Vienna: The Association.
31. International Association for Cereal Science and Technology. ICC-Standard No.115/1 (1992). Method for using the Brabender Farinograph, Approved 1972., Revised 1992. Vienna: The Association.
32. International Organization for Standardization: ISO 11035:1994(2) Sensory analysis - Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach. Geneva: The Organization.
33. Jin J., Wang S., and Wei Y. Ideal interval method based model for water quality evaluation. Nature and Science 2 1 (2004) 24-28
34. Kihlberg I., Johansson L., Kohler A., and Risvik E. Sensory quality of whole wheat pan bread - Influence of farming system, milling and baking technique. Journal of Cereal Science 39 (2004) 67-84
35. Le Bail, A., Havet, M., & Pasco, M. (1998). Influence of the freezing rate and of storage duration on the gassing power of frozen bread dough. In international congress of refrigeration, Nantes, France (pp. 16-18).
36. Le Bail A., Monteau J.Y., Margerie F., Lucas T., Chargelegue A., and Reverdy Y. Impact of selected process parameters on crust flaking of frozen partly baked dough. Journal of Food Engineering 69 (2005) 503-509
37. Lu W., and Grant L.A. Effects of prolonged storage at freezing temperatures on starch and baking quality of frozen doughs. Cereal Chemistry 76 (1999) 656-662
38. Molnar P.J. A theoretical model to describe food quality. Journal of Food Quality 12 (1988) 1-11
39. Neyreneuf O., and Delpuech B. Freezing experiments on yeasted dough slabs. Effects of cryogenic temperatures on the baking performance. Cereal Chemistry 70 (1993) 109-111
40. Pickel M. Food quality in general and organic fruit and vegetables in particular. IFOAM Bulletin for Organic Agriculture 9 (1989) 9-11
41. Ribotta P.D., Perez G.T., Leon A.E., and Anon. Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough. Food Hydrocolloids 18 (2004) 305-313
42. Rosell C.M., and Gomez M. Freezing in breadmaking performance: Frozen dough and part-baked bread. Food Reviews International 23 (2007) 303-319
43. Rouille J.A., Le Bail A., and Coucoux P. Influence of formulation and mixing conditions on bread making qualities of French frozen dough. Journal of Food Engineering 43 (2000) 197-203
44. Schulz, D.G., & Köpke, U. (1997) The Quality Index: A holistic approach to describe quality of food. In Proceedings of the International Conference on Agricultural Production and Nutrition. Boston, MH, March 19-21, 1997.
45. Seguchi M., Nikaidoo S., and Morimoto N. Centrifuged liquid and breadmaking properties of frozen-and-thawed bread dough. Cereal Chemistry 80 (2003) 264-268
46. UTHSCSA Image Tool 3.0 software developed by C.D. Wilcox, S.B. Dove, W.D. McDavid and D.B. Greer (2002). The University of Texas Health Science Center, San Antonio, Texas, USA. .
47. Varriano-Marston E.K., Hsu H., and Mahdi J. Rheological and structural changes in frozen dough. Baker's Digest 54 (1980) 32-34
48. Wang R., Zhou W., and Isabelle M. Comparison study of the effect of green tea extract (GTE) on the quality of bread by instrumental analysis and sensory evaluation. Food Research International 40 (2007) 479