Chapter 59. Study of White-Bread Structural Evolution by Means of Image Analysis and Associated Thermal History and Water-Loss Kinetics

  1. Dr. David S. Reid President4,
  2. Dr. Tanaboon Sajjaanantakul5,
  3. Dr. Peter J. Lillford6,
  4. Dr. Sanguansri Charoenrein7
  1. A. Pérez-Nieto1,
  2. J. J. Chanona-Pérez2,
  3. G. Calderón-Domínguez3,
  4. R. Farrera-Rebollo3,
  5. L. Alamilla-Beltrán3,
  6. G. F. Gutiérrez-López2

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch59

Book Title

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Additional Information

How to Cite

Pérez-Nieto, A., Chanona-Pérez, J. J., Calderón-Domínguez, G., Farrera-Rebollo, R., Alamilla-Beltrán, L. and Gutiérrez-López, G. F. (2010) Study of White-Bread Structural Evolution by Means of Image Analysis and Associated Thermal History and Water-Loss Kinetics, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch59

Editor Information

  1. 4

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 5

    Kasetsart University, Thailand

  3. 6

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 7

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Universidad de Guanajuato–Unidad de Estudios Superiores de Salvatierra, Salvatierra, México

  2. 2

    Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politénico Nacional, México City, México

  3. 3

    Departamento de Ingeniería, Bioquímica y Graduados en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politénico Nacional, México City, México

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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CHAPTER TOOLS

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Keywords:

  • white-bread structural evolution - image analysis, thermal history and water-loss kinetics;
  • bread-crumb grain features - temperature kinetics and moisture loss;
  • marked enlargement of loaves - characterization by bubbles;
  • water and ethanol escape - internal pressure reduction;
  • dough expansion - release of CO2, growth of bubbles in dough and reduction of dough density;
  • dough foam structure - transformation into elastic crumb sponge;
  • dough crumb study - invasive and noninvasive procedures

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results and Discussion

  • Conclusions

  • Acknowledgments

  • References

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