Application of amylographic method for determination of the staling of bakery products

Marcela Sluková, Miroslav Kubín, Šárka Horáčková and Josef Příhoda
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Marcela Sluková: Department of Carbohydrates and Cereals and
Miroslav Kubín: MILLBA-CZECH, Ústí nad Labem, Czech Republic$2
Šárka Horáčková: Department of Dairy, Fat and Cosmetic Science, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Czech Republic
Josef Příhoda: Department of Carbohydrates and Cereals and

Czech Journal of Food Sciences, 2015, vol. 33, issue 6, 507-512

Abstract: Staling is the general term that describes the time-dependent loss in quality of flavour and texture of bakery products after their baking and during storage. A modified amylographic method (viscometric measurement using the promylograph) for rapid evaluation of the staling rate of fine sweet wheat bakery products were verified. In comparison with the standard method using an amylograph the modified amylographic method consisted in the measurement performed at a constant temperature curve. The staling of bakery products was followed for several days by viscometric measurement of crumb slurry, penetrometry measurement of crumb firmness, and evaluation of sensory properties of bakery products. A significant correlation between viscometric results and penetrometry was found.

Keywords: bread; aging; viscosity of slurry; viscometric measurement of crumb; penetrometry; sensory evaluation (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:33:y:2015:i:6:id:184-2015-cjfs

DOI: 10.17221/184/2015-CJFS

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