Study of bread staling by means of vibro-acoustic, tensile and thermal analysis techniques

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F16%3A43873298" target="_blank" >RIV/70883521:28110/16:43873298 - isvavai.cz</a>
Alternative codes found
RIV/61989592:15310/16:33158068 RIV/61989100:27230/16:86099479
Result on the web
<a href="http://www.sciencedirect.com/science/article/pii/S0260877416300048" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0260877416300048</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jfoodeng.2016.01.004" target="_blank" >10.1016/j.jfoodeng.2016.01.004</a>

Result language
angličtina
Original language name
Study of bread staling by means of vibro-acoustic, tensile and thermal analysis techniques
Original language description
Staling of two commercial breads was studied by mechanical tensile testing, transfer damping function vibrator testing and Kundt's impedance tube sound absorption measurements. The staling process was found to be affected by the porosity as well as the elasticity and rigidity of the cellular structure of the studied breads. Thermal analysis revealed two successive thermal events in the bread during heating, i.e., moisture liberation accompanying gelatinization of starch components and thermal degradation of carbohydrate constituents. A linear or exponential growth increase of the stiffness of the bread matrix with staling time was apparent from the Young's modulus dependences. Concurrently, the transfer damping function dependence indicated higher stiffness, as confirmed by evolution of the first resonance frequency peak after staling. The primary sound absorption peak frequency position shifted from 900 Hz to 1070 Hz. Simultaneously the sound absorption coefficient increased from 0.72 to 1.0 after 336 hours of staling.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CF - Physical chemistry and theoretical chemistry
OECD FORD branch
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Project
<a href="/en/project/LO1305" target="_blank" >LO1305: Development of the center of advanced technologies and materials</a><br>
Continuities
S - Specificky vyzkum na vysokych skolach

Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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