  2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center  |
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Processing-mechanical properties relationship of bread crumb assessed by indentation. Z. LIU and M. G. Scanlon. University of Manitoba, Dept. of Food Sci., Winnipeg, MB, Canada R3T 2N2.
Softness and strength of baking products have been two of the most important factors attributed to the product texture developed during the baking process. This talk presents indentation assessment of Young's modulus and critical/yield strength of bread crumb. Bread was baked according to a short dough process using CWRS flour. Factors considered in the design of experiments were proofing time, baking absorption and indenter diameter. Statistically, these factors were found to significantly influence both Young's modulus and critical stress. In general, as indenter diameter increased, Young's modulus increased while critical stress decreased. As proofing time and baking absorption went up, both Young's modulus and critical stress decreased, suggesting more porous and softer bread texture. Our results revealed a good mapping of mechanical properties with crumb moisture content and density, that correlate to baking conditions. This allows more precise prediction of mechanical properties. Moreover, Young's modulus and critical stress measured with cylindrical indenters of 12 and 20mm diameter are well co-validated by the same parameters obtained from a standard compression test.
Copyright 2001
The American Association of Cereal Chemists