Colour change of bakery products influenced by used additions

Petra Čáslavková,Bohuslava Tremlová,Josef Bednář,Pavel Štarha,Jana Pokorná,Martina Bednářová,Zuzana Řezačová Lukášková,Martina Ošťádalová

doi:10.2754/avb201483s10s111

Petra Čáslavková, Bohuslava Tremlová + Show 6 more

Open Access

https://doi.org/10.2754/avb201483s10s111

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Abstract

This study deals with the effects of selected additions of vegetable origin on the colour of whole grain breads. The colour was assessed using model samples which were made of mixtures containing various wholemeal flour types (wheat, spelt, and rye flour) and increasing amounts of additions in the form of buckwheat, oat, and barley flour. The additions were 10, 20, 30, 40 and 50 per cent. Colour measurement was performed instrumentally, using an image analysis method which was modified for the purposes of this study. It was found out that, regardless of the flour/addition ratio, both factors in the form of wheat, spelt, and rye wholemeal flour, and barley, oat and buckwheat flour additions and their interactions exhibited a significant influence on the colour of the bakery products (P < 0.05). As far as dependence of colour on the flour/addition ratio is concerned, significant differences (P < 0.05) were found for the following combinations: mixture of wheat flour with buckwheat, barley, and oat; mixture of spelt flour with buckwheat and oat; and mixture of rye flour with buckwheat and barley. The proposed general regression model which was created using the data obtained in the experiment, showed colour variability of more than 95 per cent.

Highlights

The most important sensory characteristics of bakery products include overall appearance, colour, structure, and taste (Van Dyck et al 2014)
By replacing “flour_rel” in the equation with a number denoting a particular amount of wholemeal flour, we can calculate the colour of the sample for all the addition concentrations
The colour of bakery products was influenced by many factors

Summary

Introduction

The most important sensory characteristics of bakery products include overall appearance, colour, structure, and taste (Van Dyck et al 2014). In the sensory assessment of whole grain breads, the primary characteristic is colour (Ziaiifar et al 2008) which, in consumers’ minds, tends to be connected with texture, taste, food safety, elapsed time of storage, and nutritional value (Moghaddam et al 2014). The objective nature of colour change assessment increases demand for this method among bakery producers who see it as a convenient final inspection procedure (Damez and Clerjon 2008; Girolami et al 2013). Another benefit of image analysis lies in its high level of flexibility, reproducibility, a relatively low cost and in the scientifically advanced development of the method in the food industry (Gunasekaran 1996; Yam et al 2004). The method can be used for the detection of changes in food structure (Dàvila et al 2007) which was studied by Tao et al (1995) for the purposes of assessment of fruits and vegetables

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