employee from 01.01.2024 until now
Federal State Budgetary Educational Institution of Higher Education " Russian Biotechnological University (ROSBIOTECH)"
graduate student
Novoznamenskiy, Penza, Russian Federation
employee from 01.01.2025 until now
Moscow, Moscow, Russian Federation
employee from 01.01.2025 until now
Moscow, Moscow, Russian Federation
Nauchno-issledovatel'skiy institut hlebopekarnoy promyshlennosti
Russian Federation
employee
Khimki, Moscow, Russian Federation
VAK Russia 4.1.2
VAK Russia 4.1.3
VAK Russia 4.1.4
VAK Russia 4.1.5
VAK Russia 4.2.1
VAK Russia 4.2.2
VAK Russia 4.2.3
VAK Russia 4.2.4
VAK Russia 4.2.5
VAK Russia 4.3.3
VAK Russia 4.3.5
UDC 664.66.016
The aim of the study is to determine changes in the color characteristics of the crust and crumb of rye-wheat bread during different baking times in an electric deck oven. The objects of the study were bread samples prepared using a two-phase method (with a thick rye sourdough) from a mixture of medium-dry rye flour and first-grade wheat flour according to the Darnitsky bread recipe with different baking times (15, 20, 25, 30, 35, and 40 min). The finished products were given an organoleptic assessment 18–20 hours after baking using the following descriptors: crust color, crumb color, bread aroma, crumb aroma, taste, and crumb condition. The color characteristics of the bread crust and crumb were determined instrumentally using a Chroma meter CR-410 colorimeter (Konica Minolta, Japan) in the CIE Lab system. The bread baking time significantly influenced the organoleptic properties. Bread baked for 35 min received high scores for almost all descriptors, including crust and crumb color. The crust color characteristics, recorded by a colorimeter, also changed. The numerical values of the L* parameter decreased by 17 % (from (54.14 ± 0.33) to (44.96 ± 0.11) %) with an increase in the baking time from 15 to 35 min. The a* parameter values: at 15, 20 and 25 min of baking remained virtually unchanged (from (8.08 ± 0.16) to (8.83 ± 0.12)°); but at 35 min of baking they decreased almost 2-fold. The numerical values of the b* parameter significantly decreased (from (14.6 ± 0.20) (15 min baking) to (1.99 ± 0.15)° (35 min baking), and increased slightly with 40-minute baking. Under the studied conditions, the value of the L* characteristic correlated with the production of rye-wheat bread with acceptable quality indicators. The color characteristics of the bread crumb remained virtually unchanged with baking times from 15 to 40 minutes.
rye-wheat bread, bread baking time, organoleptic analysis of bread, colorimetry, color characteristics
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