Sensors 2009, 9(11), 8613-8623; doi:10.3390/s91108613
Article

Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color

Jovanka V. Popov-Raljić1 email, Jasna S. Mastilović2,* email, Jovanka G. Laličić-Petronijević1 email and Vladimir S. Popov3 email
1 Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade-Zemun, Serbia 2 Institute for Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia 3 Faculty of Agronomy, University of Novi Sad, Trg Dositeja Obradovića 8, Novi Sad, Serbia
* Author to whom correspondence should be addressed.
Received: 12 August 2009; in revised form: 10 September 2009 / Accepted: 10 October 2009 / Published: 28 October 2009
(This article belongs to the Section Physical Sensors)
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Abstract: 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. 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. The lowest values of y (%) were found for diet bread, so that it can be considered as the “conditionally” the darkest product. Colors of all investigated bread samples were lighter after three days of keeping compared to day 0. Changes of average reflectance of bread samples packed in polyethylene packaging with keeping time can be described by linear equation (correlation coefficient 0.99). The dominant wavelength of barley and diet bread confirm the presence of yellow pigment. Color qualities of the mentioned kinds of bread depend on processes during bread staling and raw material composition of bread (flour). Color quality measurements can be used as easy auxiliary method for screening in the development of slower staling bread.
Keywords: flour; bread; different compositions; bread staling; color measurement; storage

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Cite This Article

MDPI and ACS Style

Popov-Raljić, J.V.; Mastilović, J.S.; Laličić-Petronijević, J.G.; Popov, V.S. Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color. Sensors 2009, 9, 8613-8623.

AMA Style

Popov-Raljić J.V., Mastilović J.S., Laličić-Petronijević J.G., Popov V.S. Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color. Sensors. 2009; 9(11):8613-8623.

Chicago/Turabian Style

Popov-Raljić, Jovanka V.; Mastilović, Jasna S.; Laličić-Petronijević, Jovanka G.; Popov, Vladimir S. 2009. "Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color." Sensors 9, no. 11: 8613-8623.

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