Methodology of instrumental control of bakery crumb characteristics

Federal State Autonomous Scientific Institution “Scientific Research Institute for the Baking Industry”, 107553 Russia, Moscow, Bolshaya Cherkizovskaya street, 26A

^* Corresponding author: kh.baluyan@yandex.ru

Abstract

The article uses a comprehensive approach to instrumental control of the parameters of the texture of the crumb of bakery products: hardness, hardness index, elasticity, strength, cohesion, as well as the amount of mechanical energy expended during the deformation of the crumb sample. Measured texture indicators allow you to evaluate the degree of staleness and the rate of staleness of bakery products during storage. The use of the texture analyzer “Strukturometr ST-2” makes it possible to control the hardness of the crumb, its strength and cohesion by methods of reversible and irreversible deformation. When using reversible deformation, the relative change in the height of the crumb sample occurs within 25%, and when using irreversible - 75-80%. A dimensionless cohesion criterion has been developed, which is the result of division of the amount of mechanical energy spent on the plastic deformation of the crumb during secondary compression by the amount of mechanical energy spent on the plastic deformation of the crumb during primary compression. Such cyclic pressure on the crumb simulates the determination by the taster of cohesive properties during chewing.