Porous Crumb Structure of Leavened Baked Products.

H A Rathnayake,S B Navaratne,C M Navaratne

doi:10.1155/2018/8187318

Abstract

Quality evaluation of the porous crumb structure of leavened baked goods, especially bread, has become a vast study area of which various research studies have been carried out up to date. Here is a brief review focusing on those studies with six main parts including porous crumb structure development, crumb cellular structure analysis, application of fractal dimension for evaluating crumb cellular structure, mechanical and sensorial properties of crumb structure, changes of porous crumb structure with staling, and modifications to obtain a well-developed porous crumb structure and retard staling. Development of the porous crumb structure mainly depends on dough ingredients and processing conditions. Hence, certain modifications for those factors (incorporating food hydrocolloids, emulsifiers, improvers, etc.) have been conducted by cereal sciences for obtaining well-developed porous crumb structure and retard staling. Several image analysis methods are available for analyzing microstructural features of porous crumb structure, which can directly affect the mechanical and sensorial properties of the final product. A product with a well-developed porous crumb structure may contain the property of higher gas retention capacity which results in a product with increased volume and reduced crumb hardness with appealing sensorial properties.

Highlights

Leavened baked products include a wide range of food products, such as bread, buns, and cakes that are commonly consumed throughout the world over the past 150 years [1]
Crumb grain has been defined in literature as the exposed cell structure of crumb when a leavened baked product is sliced [5,6,7] which can be generally seen as a two-phase soft cellular solid, consisting of a solid phase apparent in the cell wall structure and a fluid phase made up of air [8, 9]
Open cell structured porous food materials consist of pores that are connected to each other through an interconnected network [10, 11], which is comparatively softer than closed cell foam structures [11]

Summary

Introduction

Leavened baked products include a wide range of food products, such as bread, buns, and cakes that are commonly consumed throughout the world over the past 150 years [1]. Even though foods have similar chemical composition, they may exhibit different mechanical behavior and sensorial properties depending on their cellular structure [2, 3]. The quality parameters of leavened baked products are mainly related to crumb’s mechanical and sensorial properties that may influence consumer purchase [3, 4]. Open cell structured porous food materials consist of pores that are connected to each other through an interconnected network [10, 11], which is comparatively softer than closed cell foam structures [11]. The cell foam that does not have interconnected pores is considered as closed cell forms [10, 11] and contains higher compressive strength due to the dense structures [11]

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Methods

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Conclusion