Ändra sökning
RefereraExporteraLänk till posten
Permanent länk

Direktlänk
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annat format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annat språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
Long-term frozen storage of wheat bread and dough: Effect of time, temperature and fibre on sensory quality, microstructure and state of water
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. Chalmers University of Technology, Sweden.ORCID-id: 0000-0001-8538-3060
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
Visa övriga samt affilieringar
2013 (Engelska)Ingår i: Journal of Cereal Science, ISSN 0733-5210, E-ISSN 1095-9963, Vol. 57, nr 1, s. 125-133Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

The objective of this study was to determine effect of storage time, storage temperature and addition of fibre on sensory quality, state of water, microstructure and texture of bread and dough. Samples with and without fibre, were stored frozen for 2, 3.5 and 6 months at temperatures of -19, -16 and -8 °C as dough and bread. Sensory quality was evaluated by a trained analytical panel. Microstructure was analysed by light microscopy. Texture measurements were performed on bread, and the state of water was measured by differential scanning calorimetry. Bread without fibre stored as dough at -19 °C was the sample most like freshly baked bread. Sensory evaluation also confirmed that quality of the final bread was improved if samples were stored as dough compared to stored as bread. The microstructure had larger gaps between the starch and gluten phases when stored at warmer temperatures, due to retrogradation of starch, dehydration of gluten and water migration. DSC measurements showed that bread stored at -19 °C gained extra amount of freezable water, but lost ice after storage at -8 °C. Texture measurements showed that firmness increased with extended storage time. Bread stored at -8 °C had lowest quality in all measurements.

Ort, förlag, år, upplaga, sidor
2013. Vol. 57, nr 1, s. 125-133
Nyckelord [en]
Food Engineering
Nyckelord [sv]
Livsmedelsteknik
Nationell ämneskategori
Livsmedelsvetenskap
Identifikatorer
URN: urn:nbn:se:ri:diva-8835DOI: 10.1016/j.jcs.2012.10.007Scopus ID: 2-s2.0-84871726157OAI: oai:DiVA.org:ri-8835DiVA, id: diva2:966708
Tillgänglig från: 2016-09-08 Skapad: 2016-09-08 Senast uppdaterad: 2023-05-22Bibliografiskt granskad

Open Access i DiVA

Fulltext saknas i DiVA

Övriga länkar

Förlagets fulltextScopus

Person

Eckardt, Johanna

Sök vidare i DiVA

Av författaren/redaktören
Eckardt, Johanna
Av organisationen
SIK – Institutet för livsmedel och bioteknik
I samma tidskrift
Journal of Cereal Science
Livsmedelsvetenskap

Sök vidare utanför DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetricpoäng

doi
urn-nbn
Totalt: 25 träffar
RefereraExporteraLänk till posten
Permanent länk

Direktlänk
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annat format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annat språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf