| Summary: | The alveolar structure of bread products is one of the factors that the bakery industry seeks to control. The objective of this work is to elucidate the effect of this parameter through the evaluation of the alveolar structure of bread by image analysis. The naked barley variety "Chifaà" and the naked oat variety "Bounejmate" were used for this purpose. The work consists on the characterisation of the physical and chemical criteria regarding these two varieties followed by the constitution of mixtures from a commercial flour of soft wheat and complete flours of barley and oat, respectively, as follows: (100% wheat), (barley or oats/wheat) : (10/90), (20/80) and (30/70). Seven loaves of bread (6 mixed loaves and the control loaf) were made using a bread machine. Slices of the obtained loaves were then analysed by image analysis for the following criteria (crumb development, total area of the alveoli, % alveoli in the crumb, number of alveoli). The results showed variability in the composition of the studied varieties. The variety "Chifaà" is marked by a high content of β-glucan (7.9%) and the variety "Bounejmate" is marked by a high content of protein (17.6%) and fat (10.4%). The addition of oat induced a 44.7% decrease in crumb development from 10% addition, whereas barley showed a similar effect at 30% addition. Moreover, barley at 30% addition had more negative effect on the crumb alveoli which decrease until disappearance of the majority.
|
|---|