Investigation of scale reduction in a laboratory bread-making procedure: Comparative analysis and method development

Renáta Németh, Ágnes Bánfalvi, András Csendes, S. Kemény, Sándor Tömösközi

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Baking trials of eleven Hungarian wheat varieties were performed on macro- and micro-scale. The aim of this work was to investigate the applicability of a micro-scale bread making method using 10 g flour/loaf compared to a standard method requiring 250 g flour/loaf. Volume, height and sensory properties of loaves were evaluated. Chemical and physicochemical properties, like crude protein content, wet gluten content, Zeleny sedimentation index, damaged starch, Falling number, RVA, Mixolab, Alveograph and Farinograph parameters were determined. According to the results, the micro-scale method can be a valuable tool for laboratory research, even the crumb quality showed comparable results with the conventional method. Specific volume of micro loaves had significant positive correlation with the results of the standard baking method and related mainly to the parameters characterizing starch properties. Specific volume of standard loaves correlated positively to falling number, wet gluten content, water absorption and setback. However, the micro-scale method was not able to differentiate significantly the investigated wheat varieties, which can be caused by the increased level of variance and error of the method and the volume measurement. These results are indicating the necessity of further method development, standardization and the investigation of the boundaries of sample size reduction.

Original languageEnglish
Pages (from-to)267-275
Number of pages9
JournalJournal of Cereal Science
Volume79
DOIs
Publication statusPublished - Jan 1 2018

Fingerprint

Bread
breads
Glutens
Density (specific gravity)
Starch
loaves
Volume measurement
Water absorption
Research laboratories
falling number
Sedimentation
Standardization
Macros
Flour
baking
gluten
methodology
Triticum
flour
physicochemical properties

Keywords

  • ANOVA
  • Correlation analysis
  • Method development
  • Micro-baking

ASJC Scopus subject areas

  • Food Science
  • Biochemistry

Cite this

Investigation of scale reduction in a laboratory bread-making procedure : Comparative analysis and method development. / Németh, Renáta; Bánfalvi, Ágnes; Csendes, András; Kemény, S.; Tömösközi, Sándor.

In: Journal of Cereal Science, Vol. 79, 01.01.2018, p. 267-275.

Research output: Contribution to journalArticle

Németh, Renáta ; Bánfalvi, Ágnes ; Csendes, András ; Kemény, S. ; Tömösközi, Sándor. / Investigation of scale reduction in a laboratory bread-making procedure : Comparative analysis and method development. In: Journal of Cereal Science. 2018 ; Vol. 79. pp. 267-275.
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