Bread crispness and morphology can be controlled by proving conditions
Bread crispness and morphology can be controlled by proving conditions
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DOI：
10.1016/j.foodres.2009.09.030
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发表时间：
2010-01-01
影响因子：
8.1
通讯作者：
van Vliet, T.
中科院分区：
文献类型：
--
作者：
Primo-Martin, C.;van Dalen, G.;van Vliet, T.
在储存过程中，当水分从面包屑迁移到面包皮时，面包皮的脆度就会丧失。水迁移在多大程度上受形态学的影响尚不清楚。因此，研究了脆卷形态对脆皮脆度的影响。松脆卷以三种发酵体积制备：300 mL（短发酵）、500 mL（对照）和800 mL（长发酵）。用X射线显微层析术表征了面包屑的形态，测定了面包屑到面包皮的水分迁移。短的证明脆卷显示出较低的地壳吸水率，而较长的证明卷显示出更快的吸收在冷却下来。感官分析显示，在低相对湿度下储存相同时间后，短的证明脆卷的脆度更高。我们假设，较短的证明脆卷具有更细的面包屑形态，更封闭的结构，较小的气室与较少的气室互连和较厚的外壳有一个显着的积极影响的吸水动力学和脆度保持。(C)2009爱思唯尔有限公司版权所有。
Bread crust crispness is lost when water migrates from crumb to crust during storage. To what extent water migration is influenced by morphology is not known. Therefore, the effect of crispy rolls morphology on crust crispness was studied. Crispy rolls were prepared at three proving volumes: 300 mL (short proving), 500 mL (control) and 800 mL (long proving). X-ray microtomography was used to characterize morphology.Water transport from crumb to crust was determined. Short proved crispy rolls showed lower rate of crust water uptake while longer proved rolls showed faster uptake during cooling down. Sensory analysis revealed higher crispness for short proved crispy rolls after the same storage time at low RH. We hypothesize that shorter proved crispy rolls with finer crumb morphology, more closed structure, smaller gas cells with less gas cells interconnections and a thicker crust have a significant positive effect on water uptake kinetics and crispness retention. (C) 2009 Elsevier Ltd. All rights reserved.