Compression behaviour of bread crumb up to densification investigated using X-ray tomography and finite element computation

Food Research International

Volumn 72, Issue , 2015, Pages 140-148

  Guessasma, Sofiane ^a   Nouri, Hedi ^b  

^a INRA   (France)

^b ECOLE DES MINES DE DOUAI   (France)

Author keywords

Bread crumb; Finite element computation; Image analysis; Severe mechanical compression; X ray tomography

Indexed keywords

ANISOTROPY; DEFORMATION; FOOD PRODUCTS; IMAGE ANALYSIS; MECHANICAL TESTING; SHRINKAGE; TOMOGRAPHY; X RAYS;

BREAD CRUMBS; CELL WALL THICKNESS DISTRIBUTIONS; CELLULAR ARCHITECTURE; COMPRESSION BEHAVIOURS; FINITE ELEMENT COMPUTATIONS; MECHANICAL ANISOTROPY; MECHANICAL COMPRESSION; X RAY MICROTOMOGRAPHY;

FINITE ELEMENT METHOD;

EID: 84927166476     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.03.038     Document Type: Article

References (43)

1. Babin P., Della Valle G., Dendievel R., Lassoued N., Salvo L. Mechanical properties of bread crumbs from tomography based Finite Element simulations. Journal of Materials Science 2005, 40(22):5867-5873.
2. Baruch D.W., Atkins T.D. Using the Wheat Research-Institute Chomper to assess crumb flexibility of staling bread. Cereal Chemistry 1989, 66(1):59-64.
3. Bertrand D., Leguerneve C., Marion D., Devaux M.F., Robert P. Description of the textural appearance of bread crumb by video image-analysis. Cereal Chemistry 1992, 69(3):257-261.
4. Bice C.W., Geddes W.F. Studies on bread staling IV. Evaluation of methods for measurement of changes which occur during bread staling. Cereal Chemistry 1949, 26:440-465.
5. Bourne M.C. Texture profile analysis. Food Technology 1978, 32(7). (62-&).
6. Bourne M.C., Comstock S.H. Effect of degree of compression on texture profile parameters. Journal of Texture Studies 1981, 12(2):201-216.
7. Brady P.L., Mayer S.M. Correlations of sensory and instrumental measures of bread texture. Cereal Chemistry 1985, 62(1):70-72.
8. Chabot J.F., Hood L.F., Liboff M. Effect of scanning electron-microscopy preparation methods on the ultrastructure of white bread. Cereal Chemistry 1979, 56(5):462-464.
9. Chen P., Whitney L.F., Peleg M. Some tensile characteristics of bread crumb. Journal of Texture Studies 1994, 25(3):299-310.
10. Cornford S.J., Axford D.W.E., Elton G.A. The elastic modulus of bread crumb in linear compression in relation to staling. Cereal Chemistry 1964, 41:216-229.
11. Gambaro A., Gimenez A., Ares G., Gilardi V. Influence of enzymes on the texture of brown pan bread. Journal of Texture Studies 2006, 37(3):300-314.
12. Gan Z., Ellis P.R., Vaughan J.G., Galliard T. Some effects of non-endosperm components of wheat and of added gluten on wholemeal bread microstructure. Journal of Cereal Science 1989, 10(2):81-91.
13. Guessasma S., Babin P., Della Valle G., Dendievel R. Relating cellular structure of open solid food foams to their Young's modulus: Finite element calculation. International Journal of Solids and Structures 2008, 45(10):2881-2896.
14. Guessasma S., Della Valle G. Generation of anisotropic cellular solid model and related elasticity parameters: Finite element simulation. Journal of Cellular Plastics 2009, 45(2):119-136.
15. Guessasma S., Hamdi A., Lourdin D. Linear modelling of biopolymer systems and related mechanical properties. Carbohydrate Polymers 2009, 76(3):381-388.
16. Guessasma S., Hedjazi L. On the fragmentation of airy cereal products exhibiting a cellular structure: Mechanical characterisation and 3D finite element computation. Food Research International 2012, 49(1):242-252.
17. Hashin Z., Shtrikman S. A variational approach to the theory of the elastic behaviour of multiphase materials. Journal of the Mechanics and Physics of Solids 1963, 11:127-140.
18. Hayman D., Hoseney R.C., Faubion J.M. Effect of pressure (crust formation) on bread crumb grain development. Cereal Chemistry 1998, 75(5):581-584.
19. Hedjazi L., Guessasma S., Della Valle G., Benseddiq N. Finite element modelling of crack propagation in carbohydrate extruded starch with open void structure. Carbohydrate Polymers 2011, 83(4):1696-1706.
20. Hibberd G.E., Parker N.S. Measurements of the compression properties of bread crumb. Journal of Texture Studies 1985, 16(1):97-110.
21. Keetels C.J.A.M., vanVliet T., Walstra P. Relationship between the sponge structure of starch bread and its mechanical properties. Journal of Cereal Science 1996, 24(1):27-31.
22. Keetels C.J.A.M., Visser K.A., vanVliet T., Jurgens A., Walstra P. Structure and mechanics of starch bread. Journal of Cereal Science 1996, 24(1):15-26.
23. Lasztity R. Rheological studies on bread at the Technical-University-of-Budapest. Journal of Texture Studies 1980, 11(2):81-115.
24. Liu Z., Chuah C.S.L., Scanlon M.G. Compressive elastic modulus and its relationship to the structure of a hydrated starch foam. Acta Materialia 2003, 51(2):365-371.
25. Mamlouk H., Guessasma S. Finite element simulation of the compression behaviour of airy breakfast cereals. Innovative Food Science & Emerging Technologies 2013, 19:190-203.
26. Martin M.L., Zeleznak K.J., Hoseney R.C. A mechanism of bread firming. 1. Role of starch swelling. Cereal Chemistry 1991, 68(5):498-503.
27. Moussawi A., Xu J., Nouri H., Guessasma S., Lubineau G. Volume digital image correlation to assess displacement field in compression loaded bread crumb under X-ray microtomography. Innovative Food Science & Emerging Technologies 2014, 25:78-87.
28. Nussinovitch A., Steffens M., Chinachoti P., Peleg M. Effect of strain level and storage time on the recoverable work of compressed bread crumb. Journal of Texture Studies 1992, 23(1):13-24.
29. Ofelt C.W., MacMasters M.M., Lacaster E.B., Senti F.R. Effect on crumb firmness. Cereal Chemistry 1958, 35:137-141.
30. Persaud J.N., Faubion J.M., Ponte J.G. Dynamic rheological properties of bread crumb. 2. Effects of surfactants and reheating. Cereal Chemistry 1990, 67(2):182-187.
31. Piazza L., Masi P. Moisture redistribution throughout the bread loaf during staling and its effect on mechanical-properties. Cereal Chemistry 1995, 72(3):320-325.
32. Platt W., Powers R. Compressibility of bread crumb. Cereal Chemistry 1940, 17:601-621.
33. Ponte J.G., Titcomb S.T., Cotton R.H. Flour as a factor in bread firming. Cereal Chemistry 1962, 39:437-444.
34. Rizzello C.G., Calasso M., Campanella D., De Angelis M., Gobbetti M. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread. International Journal of Food Microbiology 2014, 180:78-87.
35. Rohm H., Jaros D., deHaan M. A video-based method for determination of average stress-strain relations in uniaxial compression of selected foods. Journal of Texture Studies 1997, 28(3):245-255.
36. Rozylo R., Dziki D., Laskowski J., Skonecki S., Lysiak G., Kulig R., et al. Texture and sensory evaluation of composite wheat-oat bread prepared with novel two-phase method using oat yeast-fermented leaven. Journal of Texture Studies 2014, 45(3):235-245.
37. Sandstedt R.M., Schaumburg L., Fleming J. The microscopic structure of bread and dough. Cereal Chemistry 1954, 31:43-49.
38. Sapirstein H.D., Roller R., Bushuk W. Instrumental measurement of bread crumb grain by digital image-analysis. Cereal Chemistry 1994, 71(4):383-391.
39. Scanlon M.G., Fahloul D., Sapirstein H.D. A measure of fracture toughness of bread crumb. Cereal Chemistry 1997, 74(5):612-613.
40. Scanlon M.G., Sapirstein H.D., Fahloul D. Mechanical properties of bread crumb prepared from flours of different dough strength. Journal of Cereal Science 2000, 32(3):235-243.
41. Scanlon M.G., Zghal M.C. Bread properties and crumb structure. Food Research International 2001, 34(10):841-864.
42. Shimiya Y., Nakamura K. Changes in size of gas cells in dough and bread during breadmaking and calculation of critical size of gas cells that expand. Journal of Texture Studies 1997, 28(3):273-288.
43. Zghal M.C., Scanlon M.G., Sapirstein H.D. Cellular structure of bread crumb and its influence on mechanical properties. Journal of Cereal Science 2002, 36(2):167-176.