Bread mechanical characteristics were evaluated with a Texture Analyser mod. TA.HDi 500 (Stable Micro System, GodalmSurrey, UK) equipped with a 50 mm diameter aluminium cylinder probe and a 50 kg load cell. Texture profile analysis (TPA) in a double compression cycle was performed with 40% penetration depth, 3.0 mm/s test speed and a 5 s gap between compressions(Gàmbaro et al., 2002). The textural parameters considered were hardness (N) and gumminess (N). Before performing the analysis,for each sample two slices were cut from the central portion of four different bread loaves and one square test piece (20 mm 20 mm)
was taken from the crumb of each slice and eight pieces were
obtained and analysed.ing,
Bread mechanical characteristics were evaluated with a Texture Analyser mod. TA.HDi 500 (Stable Micro System, GodalmSurrey, UK) equipped with a 50 mm diameter aluminium cylinder probe and a 50 kg load cell. Texture profile analysis (TPA) in a double compression cycle was performed with 40% penetration depth, 3.0 mm/s test speed and a 5 s gap between compressions(Gàmbaro et al., 2002). The textural parameters considered were hardness (N) and gumminess (N). Before performing the analysis,for each sample two slices were cut from the central portion of four different bread loaves and one square test piece (20 mm 20 mm)was taken from the crumb of each slice and eight pieces wereobtained and analysed.ing,
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