Rathnayake H A, Navaratne S B, Navaratne C M
Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka.
Department of Agricultural Engineering, Faculty of Agriculture, University of Ruhuna, Mapalana, Kamburupitiya, Sri Lanka.
Int J Food Sci. 2018 Aug 5;2018:8187318. doi: 10.1155/2018/8187318. eCollection 2018.
Quality evaluation of the porous crumb structure of leavened baked goods, especially bread, has become a vast study area of which various research studies have been carried out up to date. Here is a brief review focusing on those studies with six main parts including porous crumb structure development, crumb cellular structure analysis, application of fractal dimension for evaluating crumb cellular structure, mechanical and sensorial properties of crumb structure, changes of porous crumb structure with staling, and modifications to obtain a well-developed porous crumb structure and retard staling. Development of the porous crumb structure mainly depends on dough ingredients and processing conditions. Hence, certain modifications for those factors (incorporating food hydrocolloids, emulsifiers, improvers, etc.) have been conducted by cereal sciences for obtaining well-developed porous crumb structure and retard staling. Several image analysis methods are available for analyzing microstructural features of porous crumb structure, which can directly affect the mechanical and sensorial properties of the final product. A product with a well-developed porous crumb structure may contain the property of higher gas retention capacity which results in a product with increased volume and reduced crumb hardness with appealing sensorial properties.
发酵烘焙食品，尤其是面包的多孔面包心结构的质量评估，已成为一个庞大的研究领域，迄今为止已经开展了各种研究。以下是一篇简要综述，重点介绍这些研究的六个主要部分，包括多孔面包心结构的发展、面包心细胞结构分析、分形维数在评估面包心细胞结构中的应用、面包心结构的机械和感官特性、多孔面包心结构随老化的变化，以及为获得发育良好的多孔面包心结构和延缓老化而进行的改良。多孔面包心结构的发展主要取决于面团成分和加工条件。因此，谷物科学领域针对这些因素（加入食品亲水胶体、乳化剂、改良剂等）进行了某些改良，以获得发育良好的多孔面包心结构并延缓老化。有几种图像分析方法可用于分析多孔面包心结构的微观结构特征，这些特征会直接影响最终产品的机械和感官特性。具有发育良好的多孔面包心结构的产品可能具有更高的气体保留能力，从而使产品体积增大、面包心硬度降低，并具有吸引人的感官特性。
