In this paper the organoleptic characteristics and the mechanic properties of unpackaged Altamura bread were evaluated to assess its staling rate. The obtained results indicated that during the whole storage period the intensity of the sensory characters crumb elasticity, crumb colour, fresh bread aroma, sour aroma and taste decreased, while stale aroma and taste and crumb consistence increased. At the same time, mechanic measures indicated that crumb firmness increased significantly. The extent of this increase was minor during the first four days after baking, while at the end of the whole period the increase of firmness was markedly higher. Until four days from the production, the examined bread maintained acceptable values for both the sensory characteristics and the resistance to compression.
Evaluation of the staling rate of Altamura PDO bread
SUMMO, CARMINE;CAPONIO, Francesco
2007-01-01
Abstract
In this paper the organoleptic characteristics and the mechanic properties of unpackaged Altamura bread were evaluated to assess its staling rate. The obtained results indicated that during the whole storage period the intensity of the sensory characters crumb elasticity, crumb colour, fresh bread aroma, sour aroma and taste decreased, while stale aroma and taste and crumb consistence increased. At the same time, mechanic measures indicated that crumb firmness increased significantly. The extent of this increase was minor during the first four days after baking, while at the end of the whole period the increase of firmness was markedly higher. Until four days from the production, the examined bread maintained acceptable values for both the sensory characteristics and the resistance to compression.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
