Descriptive evaluation of the alveolar structure of bread of first brand and one of local production

Abstract

Bread is undoubtedly a food that is part of the diet of all people around the world, its formulation varies, but essentially it is a mixture of flour, water, yeast and salt. Among the physical quality parameters of sliced bread, the type of alveolate of the crumb (quantity, size, alveolar fraction and uniformity) is a determining attribute. A well aerated crumb is characteristic of a good quality product and caked crumbs with poor honeycomb are not accepted by the consumer. The objective of this work was to descriptively evaluate the alveolar structure of a first-brand bread (A) and a locally-made industrial bread (B). A descriptive cross-sectional study and a non-probabilistic sampling were carried out; the top-brand and locally produced breads were purchased in hypermarkets in the southern zone of Greater Buenos Aires. The alveolar structure was studied using the ImageJ program. ink. The average total area of the alveoli and the area per alveolus were obtained. It was possible to determine that the bread (A) presented a more closed and homogeneous structure and that the production of bread (B) must be adjusted to obtain better structured and homogeneous crumbs that represent higher commercial quality.