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Rhelogical Evaluation of Bread Crumb Quality
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: Paper number 046037, 2004 ASAE Annual Meeting . (doi: http://dx.doi.org/10.13031/can2004.2013) @2004
Authors: Andras Fekete, Aniko Meretei, Medea Nagy
Keywords: eformation recovery, force/deformation ratio, storage time
The deformation recovery coefficient was found to be a good characteristic of the bread crumb quality. This coefficient can be used to distinguish different types of fresh breads. Relationship was found between the deformation recovery coefficient and the porosity of the fresh bread crumb. The force deformation ratio was found to be an appropriate characteristic of the variations in the bread crumb during storage. This characteristic showed a definite variation versus the storage time. Consequently the compression test method developed and the deformation recovery coefficient and the force/deformation ratio introduced were found to be suitable for the evaluation of bread crumb quality and variations in the bread crumb during storage.