|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|4515889||1322330||2013||8 صفحه PDF||سفارش دهید||دانلود رایگان|
• Contact and non-contact acoustic methods provide information about the texture of crisp bread.
• Microfocus X-ray CT can be used advantageously to characterise the microstructure of crisp bread.
• Acoustic properties of bread are related to its microstructure.
The aim of this work was to describe the texture and structure of crisp bread obtained with different extrusion parameters. The texture of different crisp bread samples was evaluated using a combination of acoustic and mechanical tests. The advantage of this measurement setup is the feasibility of simultaneous registering of the force–deformation characteristics, sounds (using an acoustic envelope detector coupled to the texture analyser with a microphone) as well as mechanical vibrations (registered using a piezoelectric sensor) generated during a penetration test. All analysed samples of bread were products with a crisp texture that emitted audible sounds with a significant intensity that could be registered with a microphone as well as with a contact method. Micro-CT cross-section images showed the highly porous structure of the crisp breads but variant 3 appeared to have thicker walls and larger cells than the other breads.
Journal: Journal of Cereal Science - Volume 58, Issue 1, July 2013, Pages 132–139