![]() ![]() Investigating the flour color quality, Oliver et al. Flour granulation and content of pigment substances in the mealy endosperm also affect flour color. Crumb color depends on flour color, which, on the other hand, depends on grain endosperm color and on quantity and color of peripheral flour particles (bran). With the corresponding composition of initial raw materials and at the same time a good technological process, it is possible to obtain the final product-bread or bread-like products designed for special categories of consumers (such as, for example, diet bread designed for diabetics. ![]() The literature data include also the results on bread crumb color changes (Hunter Lab system) caused by a proportion of wheat flour (10–30%) with the banana flour, or with the defatted corn germ flour, where it was stated that all investigated physical and sensory bread quality parameters were highly correlated with the measured bread crumb color parameters.ĭifferent cereal components contribute to specific taste of the final product affecting the human health at the same time. Lamsal and Faubion investigated the influence of enzyme preparations on color of wheat flour, dough, mixing and baking tests and stated that the enzyme preparation was efficient with respect to wheat flour and dough whitening, especially if it was added prior to the wheat milling. Quality of bread, as the final product, depends on the quality of raw materials (flours) and additives, as well as on the characteristics of the production process applied. Color characteristics are determined through dominant wavelength λ (nm) and average reflectance y (%). ![]() This system is based on a “standard eye” with filters for three primary colors: red, green and blue. The Commission International de l'Eclairage (CIE) has suggested the CIE color system for the instrumental determination of food color. The increase of brightness defines darkening of the product. Brightness means the average reflectance and it is classified by the range in which white color has the highest and black color the lowest value e.g., higher values of average reflectance represent higher brightness and lower values, darker color, mean lower brightness. Brightness is an optical quality of color and presents a measure of intensity of the color sensation. Each color is characterized by the sum of wavelengths of different intensities and can be presented as a dominant wavelength. Pure colors, defined with only one wavelength, do not exist. The colored light beam which reaches the eye is in the range of wavelengths of dominant colors, and the intensities of particular wavelengths are variable. When white sunlight shines upon a colored molecule, a certain part of the light spectrum is absorbed while the other is reflected and creates the impression of color in the observer's eye. Every colored substance selectively absorbs light of visual part of spectrum. Color quality measurements can be used as easy auxiliary method for screening in the development of slower staling bread.Ĭolor of a product is the visual effect of subjective sensation of an observer. Color qualities of the mentioned kinds of bread depend on processes during bread staling and raw material composition of bread (flour). The dominant wavelength of barley and diet bread confirm the presence of yellow pigment. Changes of average reflectance of bread samples packed in polyethylene packaging with keeping time can be described by linear equation (correlation coefficient 0.99). Colors of all investigated bread samples were lighter after three days of keeping compared to day 0. The lowest values of y (%) were found for diet bread, so that it can be considered as the “conditionally” the darkest product. ![]() The highest value of average reflectance y (%) was found for barley bread (immediately after preparation), so that can be said that this sample was “conditionally” the lightest. Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. ![]()
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