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

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dc.title Study of bread staling by means of vibro-acoustic, tensile and thermal analysis techniques en
dc.contributor.author Lapčík, Lubomír
dc.contributor.author Vašina, Martin
dc.contributor.author Lapčíková, Barbora
dc.contributor.author Valenta, Tomáš
dc.relation.ispartof Journal of Food Engineering
dc.identifier.issn 0260-8774 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2016
utb.relation.volume 178
dc.citation.spage 31
dc.citation.epage 38
dc.type article
dc.language.iso en
dc.publisher Elsevier Sci Ltd
dc.identifier.doi 10.1016/j.jfoodeng.2016.01.004
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0260877416300048
dc.subject Bread en
dc.subject Staling en
dc.subject Mechanical testing en
dc.subject Sound absorption measurement en
dc.subject Thermal analysis en
dc.description.abstract 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 h of staling. (C) 2016 Elsevier Ltd. All rights reserved. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1006329
utb.identifier.obdid 43873733
utb.identifier.scopus 2-s2.0-84981244742
utb.identifier.wok 000372384800004
utb.identifier.coden JFOED
utb.source j-wok
dc.date.accessioned 2016-06-22T12:14:47Z
dc.date.available 2016-06-22T12:14:47Z
dc.description.sponsorship Tomas Bata University in Zlin Internal Grant Agency [IGA/FT/2015/004]; Ministry of Education, Youth and Sports of the Czech Republic [LO1305]; Operational Program Research and Development for Innovations - European Regional Development Fund [and CZ.1.05/3.1.00/14.0302]
utb.contributor.internalauthor Lapčík, Lubomír
utb.contributor.internalauthor Vašina, Martin
utb.contributor.internalauthor Lapčíková, Barbora
utb.contributor.internalauthor Valenta, Tomáš
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