Characterisation of different typical Italian breads by means of traditional, spectroscopic and image analyses
Characterisation of different typical Italian breads by means of traditional, spectroscopic and image analyses
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DOI：
10.1016/j.foodchem.2006.09.043
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发表时间：
2007-01-01
期刊：
影响因子：
8.8
通讯作者：
Sacco, Antonio
中科院分区：
文献类型：
--
作者：
Brescia, Maria Antonietta;Sacco, Daniela;Sacco, Antonio
本文对意大利生产的四种典型硬粒小麦面包进行了完整的表征，从起始粗粒小麦粉到最终产品，还考虑了中间面团。通过常规调查，结合核磁共振（NMR）和同位素比质谱（IRMS）分析，对硬粒小麦再研磨粗粉的质量进行了评价，这些分析也适用于准备烘焙的面团和面包，以监测加工过程中发生的变化。从常规和光谱测定获得的实验数据进行了研究，使用多元统计分析，以评估区分面粉，面团和面包，根据其地理来源的可能性。应用计算机图像分析来量化不同面包类型的面包屑颗粒特征，并尝试通过一组面包屑形态和颜色参数来描述每种面包类型。(C)2006爱思唯尔有限公司保留所有权利。
In this paper a complete characterisation of four typical durum wheat breads produced in Italy was performed, from the starting semolinas to the final product, also considering the intermediate dough. An evaluation of the quality of durum wheat re-milled semolinas was carried out by means of routine investigations, together with nuclear magnetic resonance (NMR) and isotope ratio mass spectrometry (IRMS) analyses, that were also applied to dough ready for baking and bread to monitor the variations that occur during processing. The experimental data obtained from routine and spectroscopic determinations were investigated using multivariate statistical analysis to evaluate the possibility of differentiating flours, doughs and breads according to their geographical origin. Computerised image analysis was applied to quantify the crumb grain features of different bread types, and to try to characterise each bread type through a set of crumb morphological and colour parameters. (C) 2006 Elsevier Ltd. All rights reserved.