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Rheological Properties of Bread

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

Citation:  Paper number  026142,  2002 ASAE Annual Meeting . (doi: 10.13031/2013.9782) @2002
Authors:   A. Meretei, R. Schaefer, A. Fekete, R. Scherer
Keywords:   Bread crumb, compressive testing, texture, hardness

The objective of the work reported herein was to determine the influence of storage conditions and packaging on the rheological characteristics of white bread slices. Further more the objective was to determine the variations in the characteristics measured by compressive tests.

Texture Profile Analysis proposed for white bread was used for the experiments to determine hardness and rheological characteristics such as springiness, cohesiveness, chewiness and gumminess of the bread tested by compressive method. From the results of compressive tests. the hardness was found to be the most important characteristic of stored bread slices from the consumer's point of view.

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