How is bread quality measured?
Bread quality index was established using the instrumental analysis of bread parameters that influence the consumers’ acceptability. The quality index was calculated as a sum of grouped linearly normalized variables multiplied by group factor of significance and relatively to the CON bread.
What is sensory evaluation of bread?
Sensory Evaluation of the Bread Loaves Sensory evaluation of the bread samples were carried out by 10 panellists on a 9 point hedonic scale for different parameters such as leavening, taste, texture, appearance, aroma and general acceptability as described by Iwe (2010).
What are the factors that affect the quality of bread?
Bread quality is of importance because it is commonly con- sumed (Ambroziak, 1998). However, it is difficult to define this quality since it is affected by many factors such as the nutritive value, taste, freshness, shelf-life and attractiveness for consum- ers.
What is bread made of?
Bread is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven. The addition of yeast to the bread explains the air pockets commonly found in bread.
What is bread firmness?
Firmness was defined as the maximum force obtained during compression. Bread firmness and resilience (ability to recover from compression) were measured on three successive days using the method described as AACC Standard Method 74-09 [21]. Breads were stored in sealed plastic bags at 25 °C.
What is called bread staling?
The Concept of ‘Bread Staling’ Bread staling is predominantly a process of chemical and physical change in the baked bread which reduces it palatability by impacting its taste and also makes it dry and leathery in texture. The term does not cover the changes that result from the action of spoilage organisms.
What are the characteristics of bread?
Fresh bread usually presents an appealing brownish and crunchy crust, a pleasant roasty aroma, fine slicing characteristics, a soft and elastic crumb texture, and a moist mouthfeel.
What is the purpose of sensory evaluation?
Sensory evaluation is a science that measures, analyzes, and interprets the reactions of people to products as perceived by the senses. It is a means of determining whether product differences are perceived, the basis for the differences, and whether one product is liked more than another.
What affects the softness of bread?
The most common response to making soft bread is to increase the hydration of the dough. A well-hydrated dough allows the gluten to properly extend and promotes a strong gluten network. A moist crumb will feel softer to the mouth. This means increasing the dough hydration of a recipe makes a softer crumb.
What are the factors that affect poor quality pastry?
Poor-quality pastry can be the result of preparation in conditions that are too warm (or using ingredients that are not cool enough); however, sometimes fats that have been chilled for too long can make pastry difficult to manage and this results in the dough becoming overworked.
What is the importance of bread?
Bread, especially wholemeal, is an important source of dietary fibre which helps to keep our digestive system healthy, helps control blood sugar and cholesterol levels and makes us feel fuller for longer.
What is specific volume in bread?
The specific volume is the most important parameter in bread making, which indicates final gas retention in the bread and affects consumer preference. The control bread had the greatest specific volume (4.11 ± 0.08 mL/g).
