Microstructure and its relationship with quality of confectionary and bakery products

Abstract:

Bakery and confectionary foods cover an extensive number of specialties that can differ in the raw materials and making process, and both of them determine their sensory characteristics. One of the main attributes within the sensory characteristics of this kind of product is their texture, which defines their quality and even freshness. Like any other food, in this type of product texture is largely connected to its mechanical properties, which in principle are directly derived from the internal food microstructure. Specifically in the bakery and confectionary product, microstructure is governed mainly by flour microstructure after being processed. This chapter compiles the information reported on microstructure of bakery and confectionary products, the main techniques used for assessing their microstructure, as well as a brief mention of the ingbkp_redients and process and their impact on food microstructure. An attempt to show the relationship between crumb digital image analysis and quality parameters of breads (hardness and color) is also presented.

Año de publicación:

2017

Keywords:

• texture
• COLOR
• Confectionary
• Crust
• Gluten-free
• Crumb
• Microstructure
• Bakery

Fuente:

scopus