Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color
Апстракт
Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was found for barley bread (immediately after preparation), so that can be said that this sample was "conditionally" the lightest. The lowest values of y (%) were found for diet bread, so that it can be considered as the "conditionally" the darkest product. Colors of all investigated bread samples were lighter after three days of keeping compared to day 0. Changes of average reflectance of bread samples packed in polyethylene packaging with keeping time can be described by linear equation (correlation coefficient 0.99). The dominant wavelength of barley and diet bread confirm the presence of yellow pigment. Color qualities of the mentioned kinds of ...bread depend on processes during bread staling and raw material composition of bread (flour). Color quality measurements can be used as easy auxiliary method for screening in the development of slower staling bread.
Кључне речи:
flour / bread / different compositions / bread staling / color measurement / storageИзвор:
Sensors, 2009, 9, 11, 8613-8623Издавач:
- MDPI, BASEL
DOI: 10.3390/s91108613
ISSN: 1424-8220
PubMed: 22291527
WoS: 000272189700015
Scopus: 2-s2.0-70849089721
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Popov-Raljić, Jovanka AU - Mastilović, Jasna AU - Laličić-Petronijević, Jovanka AU - Popov, Vladimir S. PY - 2009 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2095 AB - Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was found for barley bread (immediately after preparation), so that can be said that this sample was "conditionally" the lightest. The lowest values of y (%) were found for diet bread, so that it can be considered as the "conditionally" the darkest product. Colors of all investigated bread samples were lighter after three days of keeping compared to day 0. Changes of average reflectance of bread samples packed in polyethylene packaging with keeping time can be described by linear equation (correlation coefficient 0.99). The dominant wavelength of barley and diet bread confirm the presence of yellow pigment. Color qualities of the mentioned kinds of bread depend on processes during bread staling and raw material composition of bread (flour). Color quality measurements can be used as easy auxiliary method for screening in the development of slower staling bread. PB - MDPI, BASEL T2 - Sensors T1 - Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color EP - 8623 IS - 11 SP - 8613 VL - 9 DO - 10.3390/s91108613 ER -
@article{ author = "Popov-Raljić, Jovanka and Mastilović, Jasna and Laličić-Petronijević, Jovanka and Popov, Vladimir S.", year = "2009", abstract = "Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was found for barley bread (immediately after preparation), so that can be said that this sample was "conditionally" the lightest. The lowest values of y (%) were found for diet bread, so that it can be considered as the "conditionally" the darkest product. Colors of all investigated bread samples were lighter after three days of keeping compared to day 0. Changes of average reflectance of bread samples packed in polyethylene packaging with keeping time can be described by linear equation (correlation coefficient 0.99). The dominant wavelength of barley and diet bread confirm the presence of yellow pigment. Color qualities of the mentioned kinds of bread depend on processes during bread staling and raw material composition of bread (flour). Color quality measurements can be used as easy auxiliary method for screening in the development of slower staling bread.", publisher = "MDPI, BASEL", journal = "Sensors", title = "Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color", pages = "8623-8613", number = "11", volume = "9", doi = "10.3390/s91108613" }
Popov-Raljić, J., Mastilović, J., Laličić-Petronijević, J.,& Popov, V. S.. (2009). Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color. in Sensors MDPI, BASEL., 9(11), 8613-8623. https://doi.org/10.3390/s91108613
Popov-Raljić J, Mastilović J, Laličić-Petronijević J, Popov VS. Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color. in Sensors. 2009;9(11):8613-8623. doi:10.3390/s91108613 .
Popov-Raljić, Jovanka, Mastilović, Jasna, Laličić-Petronijević, Jovanka, Popov, Vladimir S., "Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color" in Sensors, 9, no. 11 (2009):8613-8623, https://doi.org/10.3390/s91108613 . .