Physical, textural and sensory characteristics of 7-day frozen part-baked French bread (original) (raw)
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Quality and storage life of par-baked frozen breads
Lebensmittel-Wissenschaft & Technologie, 2004
During storage of frozen par-baked breads for a prolonged period of time, bread quality may undergo changes such as increased firmness, moisture and flavour losses resulting in product deterioration. Four categories of par-baked breads namely-variety, white, multi-grain and rye were stored at À18 C for 9 months to evaluate the effects of storage period on product quality, and to develop prediction models that describe kinetics of deterioration of selected quality parameters. The quality was evaluated based on sensory, chemical and physical attributes and properties. Storage life was determined based on the changes in bread quality below certain level. The principal component analysis indicated that approximately 90% of the total variability of 19 quality parameters can be explained with only two principal components. The zero-order kinetic reaction showed good agreement ðR 2 > 80%Þ with quality changes observed by the sensory panel over the storage period. A prediction model, based on the bread quality at zero time and the quality at the time when the bread was rejected by the sensory panel, was developed. The proposed prediction model would provide a useful means of estimating storage life of par-baked breads made with similar formulations.
Frozen baguette bread dough II. Textural and sensory characteristics of baked product
Journal of Cereal Science, 2016
The objective of this study was to investigate the relationship between rheological properties of frozen bread dough and textural and sensory properties of baked baguette breads. A uniaxial compression rheological technique was used to measure strain hardening indices (SHI) of dough made from different flours and stored at frozen state up to 45 days. Texture profile analysis (TPA) test was used for textural properties measurements, and the AACC method 74-30 we applied for sensory analysis. The results of sensory evaluation and texture profile test were consistent with the results of lubricated biaxial extension test. Bread texture properties such as hardness and chewiness increased as frozen dough storage time increased, reflecting the gluten network alteration. The control samples obtained the highest scores of sensory analysis, followed by frozen dough at day 1 of storage. The results also revealed that the dough made from flour with higher extraction percentage and stronger gluten had better resistance to variations induced by freezing process, frozen storage time and defrosting. A highly significant correlation was found between SHI of frozen dough during storage and all textural and sensorial properties of bread demonstrating the merit of this powerful rheological indicator to predict the breadmaking quality of frozen doughs.
Journal of Culinary Science & Technology, 2019
The aim of this work was to evaluate the physicochemical and sensory characteristics of sliced pan breads and to investigate their possible correlation. Five commercial sliced pan breads from different brands (C1-C5) were examined for four weeks. A two-way ANOVA revealed significant differences in the moisture content, Young's modulus and mean cell area among the different brands. Principal Component Analysis showed a good agreement between sensory and instrumental measurements. MaxDiff analysis revealed that the sliced pan bread of the brand C1 is considered as the most favored bread by the consumers whereas the bread of brand C2 as the least favored one.
The sensory quality of fresh bread: Descriptive attributes and consumer perceptions
Food Research International, 2008
To improve the understanding of what constitutes bread freshness, relationships between consumers' perceptions of freshness and sensory character were determined for different bread types. Descriptive sensory analysis was carried out on 20 bread types, using a panel of twelve trained assessors and a defined vocabulary of 28 terms. Representative consumers (n = 115) rated the perceived freshness of ten different bread types using a labelled scale that was labeled with ''not at all fresh" to ''greatest freshness imaginable". Principal component analysis (PCA) and Hierarchical cluster analysis identified three consumer segments that were homogeneous in their freshness perceptions. Partial least squares regression (PLSR) was used to investigate the relationships between consumers' freshness perceptions for each segment and descriptive sensory data. Cluster analysis greatly enhanced the understanding of the consumer test results by indicating that expectations of bread freshness varied among consumers. Positive drivers of bread freshness for consumers in cluster one were ''porous" appearance, and ''floury" odour, while positive drivers for cluster two consumers were ''malty" odour, and ''sweet", ''buttery", ''oily" flavour. Cluster three consumers were positively driven by ''porous" appearance, ''floury", ''toasted" odour and ''sweet" aftertaste. Using PLSR models, consumer freshness perceptions for the ten remaining breads not evaluated by consumers, but assessed by descriptive sensory analysis, were predicted for each consumer segment.
Journal of Food Science, 2006
ABSTRACT: Two studies, one in Uruguay using Uruguayan white pan bread (WPB) and another in Spain using Spanish WPB, were carried out with trained judges and consumers from the country in question. The objectives were to correlate the consumer panel acceptability, trained sensory panel scores, and instrumental measurements of defects likely to appear during WPB storage, to compare the acceptability prediction models obtained in each country, and to apply survival analysis methodology to estimate the shelf life of the product. Logistic regression was used to predict the acceptance percentage and multiple regression was used to predict acceptability. Sensory variables (strange odor) showed a greater prediction capacity for Uruguayan WPB acceptability and acceptance percentage. For the Spanish WPB, instrumental cohesiveness and moisture content variables showed a greater prediction capacity for the acceptance percentage, whereas sensory (cohesiveness and color) and moisture content variables showed a greater prediction capacity for acceptability. Uruguayan WPB shelf life was 15 d for a 50% probability of consumer rejection and 13 d for a 25% probability of consumer rejection, whereas for Spanish WPB it was 23 d for a 50% probability of consumer rejection and 16 d for a 25% probability of consumer rejection.
Journal of Food Engineering, 2007
Although dough rheology has been extensively investigated, its relation to bread characteristics still remains a very important aspect, which is not fully examined or understood. This statement is even more true in the case of frozen bakery products, which are subjected to prolonged storage under freezing conditions before baking. Aim of this study was to investigate the quality characteristics of frozen dough products through weight, specific volume, crumb/crust color, and texture measurements in dough and bread samples as well as to correlate the textural characteristics of dough with those of the finished products in order to predict product's behavior and shelf-life after prolonged storage. Results indicate that during the first 2 months of frozen storage samples degraded rapidly. However, they stabilized after 2-3 months and remained stable thenceforth presenting rather satisfying quality characteristics even after 9 months of storage. Moreover, the textural behavior of the final bread products can be fairly predicted with simple computations by using data from dough compression.
Physico-chemical changes in breads from bake off technologies during storage
LWT - Food Science and Technology, 2011
Quality of several bread specialties from frozen partially baked breads was assessed to define main quality features. Loss of crust freshness shortly after baking was also determined. Quality parameters that characterize bread crust and crumb were determined by instrumental methods in nine different (regarding to formulation and bake off duration) bread types obtained from frozen partially baked breads. Principal component analysis (PCA) allowed discriminating among bread specialties. Quality parameters that enable the differentiation of wheat bread types were crust mechanical properties together with specific volume, crumb hardness and structure. Crust flaking barely represented a problem in the studied types of bread. Crust mechanical properties were rapidly lost during the first 4 hours after baking and the rate of the process was greatly dependent on the bread type. The force to promote crust fracture underwent increase up to 6 hours after baking and those changes occurred in the Aw range of 0.50-0.74 or moisture content 9-15g/100g.
Journal of Food Engineering, 2010
Breads containing fibers or hydrocolloids were frozen stored as dough (DBs) or semi-baked samples (SBs). Their microstructure (e.g. pore characteristics) was evaluated by image analysis and scanning electron microscopy. The sensory characteristics of ''fresh" (one-day stored at ambient conditions) and of semibaked breads (fully baked the day of observations) were determined by a descriptive analysis. Both composition and storage influenced the mean pore area. However, differences among samples were more evident by determining pore roundness and pore size distribution. Frozen storage favored the appearance of large pores in all samples, especially in the control samples (samples without any enrichment). Control DBs presented a 40% increase in the number of large pores in comparison to the respective number of pores of fresh samples. A decrease in pore roundness was correlated to a structural damage during storage. Pore roundness was correlated to organoleptic attributes such as aroma, adhesiveness and pore size.
The frozen bakery market has grown significantly in developed countries over the past decade. Of the available preservation technologies, freezing has been recognized as an excellent method of preserving the quality characteristics of bakery products. The aim of this work was to study the influence of freezing conditions (À20, À30, À40°C and cryogenic immersion) and yeast content on the sensory and physical properties in the final baked product (Kougelhopf). Physical parameters such as specific volume, moisture, hardness, gas cells distribution and size were determined experimentally. A sensory evaluation (appearance, color, flavor, taste, texture and overall acceptability) was performed in Kougelhopf obtained from fresh and frozen sweet doughs. The experimental results showed that high freezing rates were correlated with more extended damage, yeast activity loss and lower Kougelhopf specific volume. The freezing rate also influenced the gas cells number and size. It was shown that increasing yeast in frozen sweet doughs improved the overall quality of Kougelhopf compensating for the loss of yeast activity during the freezing process. Kougelhopf produced from sweet dough with higher yeast content (DY) presented a higher specific volume, whereas freezing rate increases its hardness. Sensory tests confirmed that experimental results were detected by panelists.
Influence of formulation and mixing conditions on breadmaking qualities of French frozen dough
J Food Eng, 2000
Eects of dierent types of formulation and mixing conditions on the bread-making qualities of French bread were evaluated. Bread dough was prepared using a strong¯our (W 245). A three-level Box and Behnken experimental design was used to evaluate the eect of three parameters: ascorbic acid, alpha amylase with hemicellulase activity and mixing time. Experimental responses, considered as bread qualities in this work, were the dough stick length, the dough volume, the gas volume during proo®ng and the bread volume. The mixing time appeared to be the main eect playing a role on the bread volume.