Abstract
Pogácsa is a high-demand bakery product with a unique texture, where crumb structure is a determining factor for its textural quality and consumer acceptability. At present, there is no non-destructive in-line inspection method for textural quality assessment of pogácsa. Therefore, this study was aimed to evaluate the texture of pogácsa using the image processing technique, which was prepared using different cheeses with varying moisture contents (MC) and was baked at 200 and 215 °C. Samples were assessed for textural, visual, physical, and sensorial properties. The findings indicated that the highest porosity (72.75%) was found for the sample baked at 215 °C with low-moisture cheese (58%), while the lowest porosity (32.66%) was observed for cheese-free sample baked at 200 °C. Pore volumetric ratio and MC showed strong correlations (p < 0.01) with hardness (−0.90 and −0.89), resilience (0.87 and 0.83), cohesiveness (0.84 and 0.82), springiness (0.87 and 0.90), gumminess (−0.92 and −0.92), and chewiness (−0.92 and −0.92), respectively. The pore volumetric ratio showed a strong correlation (p < 0.01) with reference porosity (0.71). Overall, the current study indicated that adding cheese with varying MC and baking temperature could affect the texture of pogácsa cake, which could be detected by image analysis.
Highlights
Over the past century, leavened bakery products are essential to families’ food baskets
It can be assumed that using lower baking temperature (200 ◦C) and cheese with high moisture contents (MC) (65%) during processing may substantially increase pore volumetric ratio (PVR) values
Variation in the values of PVR and the number of pores can be ascribed to the initial moisture level of the sample
Summary
Over the past century, leavened bakery products are essential to families’ food baskets. The main ingredients used for their formulation are flour, biological or chemical leavening agents, and water Some other ingredients such as egg, sugar, and shortening can be added depending on the type and desired characteristics of the final product [1]. Pogácsa is inelastic, slightly dense, with a particular texture, crispy surface, and tender core, giving characteristic and desired sensorial perception. This cake is regarded as a high-demand bakery product owing to its distinctive textural property, the studies focusing on the quality improvement and assessment of its physical and sensorial attributes are very limited [2]
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