Microstructure analysis tools to support bread research

Abstract:

Analytical tools have been the support of great advances in the area of cereals and cereal based products, and microstructure studies have been conclusive for confirming and supporting research hypothesis. An overview about the microstructure analysis tools applied at bread level to follow crumb and crust features and the effect of recipes and processing on those will be presented. Cereal proteins and starch involvement in breadmaking has been followed by light microscopy and scanning electron microscopy (SEM) revealing protein network formation besides gelatinization and gelification. Particular emphasis will be made on enzymes acting on proteins and their role building a protein network when needed, and bakery additives like hydrocolloids, along with the correlation between microstructure with biochemistry and rheology. Recently, microtomography has been also applied to assess changes in crust and crumb of bread. In addition, image digital analysis of bread crumb allowed quantitatively discriminating recipe or process changes. Overall, an overview about the microstructure analysis tools applied to bread quality evaluation will be presented.

Año de publicación:

2013

Keywords:

• Quality
• Microstructure
• Digital analysis
• Light microscopy
• Sem
• bread

Fuente:

scopus