Fracture behaviour of bread crust: Effect of ingredient modification
作者： C. Primo-Martín , H. de Beukelaer , R.J. Hamer , T. Van Vliet
DOI: 10.1016/J.JCS.2008.01.007
关键词: Food science 、 Amylase 、 Ingredient 、 Crust 、 Porosity 、 Fracture (geology) 、 Water content 、 Plasticizer 、 Water activity 、 Chemistry
摘要: The influence of the formulation on crispness bread crust was studied. Crispness is a relevant sensory attribute that depends several factors particularly plasticizer content (water), mechanical properties solid matrix and morphological architecture bread. Enzymes additives were used to modify formulation. This resulted in modification characteristics. Crust crumb had higher porosity than control breads decreased water found. Instrumental evaluated by simultaneous analysis fracture behaviour sound emission while breaking crust. Addition lipase, amylase, glucose oxidase hydroxypropyl methylcellulose (HPMC) increased number force events, indicative crispness. events correlated negatively with positively Both are affected use enzymes/additives. Whether observed positive effect enzymes due direct flour components or interactions an indirect via structure-water migration still open discussion. © 2008 Elsevier Ltd. All rights reserved.
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