Structural Recoverability of White Breads Based on the “Cohesiveness” Value From Texture Profile Analysis and the “Compression Force Value” From the American Association of Cereal Chemists (74–09)

IF 2.5 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of texture studies Pub Date : 2025-06-09 DOI:10.1111/jtxs.70028

Yukinori Sato

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引用次数: 0

Abstract

The structural recoverability of white bread was investigated by texture profile analysis (TPA) using the cohesiveness parameters A₂/A₁ (Area ₂/Area ₁). Several simple measurements of structural recoverability were proposed using TPA parameters and the method of the American Association of Cereal Chemists for white bread. At 120 min after the baking of white bread, the A₂/A₁ was 0.9–1.0 values irrespective of the sugar content. Cohesiveness decreased after 1 day at 5°C and fluctuated thereafter; the maximum firmness values, F₁ (Firmness 1) and F₂, increased irrespective of the sugar content. Thus, the addition of sugar during the production of white bread did not affect the A₂/A₁ cohesiveness value. Although the values of F₂/F₁ and CFV_20-2 (Compressive Force Value _20–2)/CFV_20-1 reflected those of A₂/A₁, CFV_20-2/CFV_20-1 had greater potential for commercial application based on the similarity of their numerical values.

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基于质构分析的“内聚性”值和美国谷物化学家协会的“压缩力值”的白面包结构可恢复性（74-09）

采用织构分析（TPA）方法，采用A2/A1 （Area 2/Area 1）粘结性参数对白面包的结构可恢复性进行了研究。采用TPA参数和美国谷物化学家协会的方法对白面包提出了几种简单的结构可恢复性测量方法。在白面包烘烤120 min时，无论含糖量如何，A2/A1均为0.9 ~ 1.0。在5℃下，黏结度在1天后下降，之后有所波动；最大硬度值F1（硬度1）和F2随含糖量的增加而增加。由此可见，白面包生产过程中添加糖对A2/A1粘结性值没有影响。F2/F1和CFV20-2 (compression Force Value 20-2)/CFV20-1的数值虽然反映了A2/A1的数值，但基于数值的相似性，CFV20-2/CFV20-1具有更大的商业应用潜力。

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来源期刊

Journal of texture studies 工程技术-食品科技

CiteScore

6.30

自引率

9.40%

发文量

审稿时长

>24 weeks

期刊介绍： The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing