Image data of crumb structure of bread from flour of czech spring wheat cultivars
Abstract: Baking quality of flour from six wheat cultivars (harvest 2002 and 2003), belonging to the quality classes A and B, was evaluated using the fermented dough test. Analytical traits of kernel and flour showed differences between the classes which were confirmed by the baking test with the fu...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2004-08-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200404-0002_image-data-of-crumb-structure-of-bread-from-flour-of-czech-spring-wheat-cultivars.php |
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| author | I. Švec M. Hrušková |
| author_facet | I. Švec M. Hrušková |
| author_sort | I. Švec |
| collection | DOAJ |
| description | Abstract: Baking quality of flour from six wheat cultivars (harvest 2002 and 2003), belonging to the quality classes A and B, was evaluated using the fermented dough test. Analytical traits of kernel and flour showed differences between the classes which were confirmed by the baking test with the full-bread-formula according to Czech method. In addition to standard methods of the bread parameters description (specific bread volume and bread shape measurements) rheological measurements of penetrometer and image analysis were used in effort to differentiate wheat samples into the quality classes. The results of the baking test proved significant differences in specific bread volumes - the highest volume in class A was obtained with the cultivar Vinjet and in class B with SG-S1098 - approx. 410 and 420 ml/100 g. Although significant correlations among image analysis data and specific bread volume having been proved, any image analysis parameter did not distinguish the quality classes. Only the penetronetric measurements made with bread crumb were suitable for such purpose (r = 0.9083; for = 0.01). Among image analysis data the total cell area of the crumb had the strongest correlation with specific bread volume (r = 0.7840; for α = 0.01). |
| first_indexed | 2024-04-10T08:35:53Z |
| format | Article |
| id | doaj.art-6623faa928ed4ef0851b9b6dd79d59f8 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:35:53Z |
| publishDate | 2004-08-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-6623faa928ed4ef0851b9b6dd79d59f82023-02-23T03:26:55ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172004-08-0122413314210.17221/3417-CJFScjf-200404-0002Image data of crumb structure of bread from flour of czech spring wheat cultivarsI. Švec0M. Hrušková1Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech RepublicDepartment of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech RepublicAbstract: Baking quality of flour from six wheat cultivars (harvest 2002 and 2003), belonging to the quality classes A and B, was evaluated using the fermented dough test. Analytical traits of kernel and flour showed differences between the classes which were confirmed by the baking test with the full-bread-formula according to Czech method. In addition to standard methods of the bread parameters description (specific bread volume and bread shape measurements) rheological measurements of penetrometer and image analysis were used in effort to differentiate wheat samples into the quality classes. The results of the baking test proved significant differences in specific bread volumes - the highest volume in class A was obtained with the cultivar Vinjet and in class B with SG-S1098 - approx. 410 and 420 ml/100 g. Although significant correlations among image analysis data and specific bread volume having been proved, any image analysis parameter did not distinguish the quality classes. Only the penetronetric measurements made with bread crumb were suitable for such purpose (r = 0.9083; for = 0.01). Among image analysis data the total cell area of the crumb had the strongest correlation with specific bread volume (r = 0.7840; for α = 0.01).https://cjfs.agriculturejournals.cz/artkey/cjf-200404-0002_image-data-of-crumb-structure-of-bread-from-flour-of-czech-spring-wheat-cultivars.phpwheat cultivarbaking testpenetrationimage analysis |
| spellingShingle | I. Švec M. Hrušková Image data of crumb structure of bread from flour of czech spring wheat cultivars Czech Journal of Food Sciences wheat cultivar baking test penetration image analysis |
| title | Image data of crumb structure of bread from flour of czech spring wheat cultivars |
| title_full | Image data of crumb structure of bread from flour of czech spring wheat cultivars |
| title_fullStr | Image data of crumb structure of bread from flour of czech spring wheat cultivars |
| title_full_unstemmed | Image data of crumb structure of bread from flour of czech spring wheat cultivars |
| title_short | Image data of crumb structure of bread from flour of czech spring wheat cultivars |
| title_sort | image data of crumb structure of bread from flour of czech spring wheat cultivars |
| topic | wheat cultivar baking test penetration image analysis |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200404-0002_image-data-of-crumb-structure-of-bread-from-flour-of-czech-spring-wheat-cultivars.php |
| work_keys_str_mv | AT isvec imagedataofcrumbstructureofbreadfromflourofczechspringwheatcultivars AT mhruskova imagedataofcrumbstructureofbreadfromflourofczechspringwheatcultivars |