A Study On Quality And Texture Characteristics Of Bread

Bread as a staple food and assist food products, is loved by the people more and morewith the social and economic development. At present the edible quality of bread is mainlyaccording to the sensory evaluation results. The accuracy and comparability of sensoryevaluation results is poorer, because bread sensory evaluation is not only time-consuming andvulnerable, but consequences are susceptible to evaluate personnel’s hobby and the impact ofhuman factors. Astral tester as a precise quantitative instrument can accurately quantify bread,and determine the high precision instead of bread sensory evaluation. Although the qualityand structure of tester is used increasingly widely in bread research and eating qualityevaluation, the relationship is less between the bread quality and structure properties andsensory evaluation research. This study investigates and verifies the method of bread qualityand structure characteristics and the relationship between the quality evaluation and thestructure characteristics, establishing the foundation for our country bread quality andstructure of the test instruments and wheat flour baking quality evaluation technology. In thispaper the main research contents and conclusions are as follows:Accoding to AACC74-09standard test method, qualitative determination of constitutivecharacteristics of experiment and other experiments show different quality bread flour tomake bread samples. Experiments include:1) Verified the possibility of the bread quality andstructure characteristics,20%validation sampling amount on behalf of a group (10);2)Verified the relationship between the bread sample quality characteristics the sensoryevaluation;3) Vrified the relationship between the bread quality characteristics and breadsample density;4) explored the image processing method of the bread slice image, and therelationship between the hole density value of the image processing method, the structurecharacteristics and sensory evaluation;5) Vrified the relationship between the hardness ofbread and probe compression speed In the bread quality and structure test;6) Compared thesamples of two different dough mix effects; The results show that:1) Under this experimental condition, this is unlikely with a random sample of2breadreflecting the whole batch of bread (10) mass structural characteristics (hardness value). Wesuspect that the two slices of bread can be used to predict overall hardness value of the bread(10), when bread more evenly, bread sample variation coefficient decreasing, and thedifferences between the overall value and combination decreasing, So as to achieve savingsexperimental material, the purpose of reducing the measurement time.2) Sensory evaluation scores, bread volume and bread texture structure has strong linearpositive correlation relationship (correlation coefficient r=0.87and r=0.98), respectively,Bread hardness measurements and the sensory evaluation score has a strong negative correlation relationship (y=1.59x2-240x+9579, correlation coefficient r=0.97),bread qualityand structure characteristics (hardness measurements) can well characterize flour and breadbaking quality.3）Bread density and the quality and structure characteristics of bread has a goodpositive correlation. The differences can lead to great difference of bread measured hardnessvalues among different locations of bread sample density, so we try to ensure every time inthe process of determination of determination of the location, to reduce the human error in theprocess of measurement.4) Between Image processing the hole density value of the bread and the bread ofsensory evaluation score, there is a better positive correlation relationship between thecorrelation coefficients (r=0.94). We can use bread image processing the hole density valuesto predict the sensory evaluation. Between bread image processing the hole density value andhardness, there is a good negative correlation relationship (correlation coefficient r=0.95).We can use the hole density of bread image processing value representing quality andstructure characteristics of bread (hardness value).5) Different flour materials and different probe measurement positions are increasing bycompression speed.Bread hardness measurement value first increased, then decreased andthen increased. When the probe measurement location is upper (at the compression speed100mm/min), there appears peak hardness measurements. When the compression rate is140mm/min, In order to minimize the error of the hardness measurement of bread, the bread, thelocation of the probe hardness measurement possible, the probe is suitably in the range ofcompression speed100~140mm/min, since usually hardness bread in the upper part of thebread, the bread hardness measurement with a probe speed of100mm/min for the bestcompression.6) The best time of B20multi-function mixer is20min (slow speed5min first, thenmiddle speed15min). The best time of B5multi-function mixer is slow speed25min. Theefficiency of B5multi-function mixer is lower than the B20multi-function mixer. Comparedwith the B20multi-function, the effect of mixer B5multi-function mixer is more even, somake use of B20in the study multifunction mixer to make bread samples, Thereby reducingthe error.