Abstract
Texture analysis is an objective physical examination of baked products and gives direct information on the product quality, oppositely to dough rheology tests what inform on the baking suitability of the flour, as raw material. It is the major criterion in assessing the eating quality of bread because of its close association with the consumer´s perception of freshness. During the years 2010–2011 selected indicators for bread texture quality of three Triticum spelta L. cultivars – Altgold, Ostro and Franckenkorn grown in an ecological system were analyzed. The bread texture quality was evaluated on texture analyzer, following the AACC (74-09) standard method and expressed as crumb firmness, stiffness and relative elasticity. The influence of the variety as well as weather condition on textural properties of bread crumb values was statistically significant. The spelt wheat bread crumb texture required further investigation as it can be a reliable quality parameter. Keywords: spelt bread, texture, firmness, stiffness, elasticity
Highlights
The bread quality is considerably dependent on the texture characteristic of bread crumb (Nagy et al, 2006)
The objective of our study was to determine the texture of spelt wheat bread of three Triticum spelta varieties grown in ecological system
The bread texture quality was evaluated on texture analyzer TA.XT Plus (Stable Micro Systems, Surrey, UK), following the AACC (74-09) standard method and expressed as crumb firmness (N) – the maximum force needed to compress the bread crumb sample, stiffness (N mm-1) – the linear part of the slope of the force/deformation curve and relative elasticity (%) – ratio between the remaining force measured 20 seconds after the maximum force was reached and the maximum force
Summary
The bread quality is considerably dependent on the texture characteristic of bread crumb (Nagy et al, 2006) Traditional mimetic methods, such as texture profile analysis, firmness, stress relaxation, penetration and compression tests provide useful and well-recognised information about bread crumb mechanical properties (Liu and Scanlon, 2004; Mandala et al, 2007). Texture analysis is an objective physical examination of baked products and gives direct information on the product quality, oppositely to dough rheology tests what inform on the baking suitability of the flour, as raw material. It is the major criterion in assessing the eating quality of bread because of its close association with the consumers perception of freshness (Cauvian and Young, 2007). The objective of our study was to determine the texture of spelt wheat bread (crumb firmness, stiffness and relative elasticity) of three Triticum spelta varieties grown in ecological system
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