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Hardness and Elasticity of Bread Crumb

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  Paper number  036048,  2003 ASAE Annual Meeting . (doi: 10.13031/2013.14126) @2003
Authors:   Aniko Meretei, Andras Fekete, Gustav Gallasz
Keywords:   bread crumb, texture profile analysis, creep-recovery test

The aim of our work was to develop a simple reliable method to evaluate the hardness and elasticity of bread crumb. The TA-XT2 texture analyser with a 25 mm diameter cylindrical aluminium probe was used in three different methods. The hardness was measured according to the standard of the American Institute of Baking for white pan bread. The hardness, springiness, cohesiveness, chewiness and gumminess of the bread crumb can be calculated from the force-time diagram measured by the texture profile analysis (TPA). Method was developed to determine elasticity characteristics. According to this method a definite load of 2.0 N was used and maintained for 60s and the creeping during this period was measured. After that the bread slice was unload and the recovery was determined. From the force-time diagram the following parameters were calculated: total deformation, elastic deformation and the ratio of elastic deformation to the total deformation. Relationships were determined between different characteristic measured by the three method.

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