Determining the Heterogeneity of Wheat Breadcrumb Texture Baked Using Two Different Methods: New Application

The aim of the study was to prove the usefulness of texture measurements within the whole profile of breadcrumb for analyzing its heterogeneity. The breads were baked using the straight and pre-fermented dough methods. The measurement on the central region (20 mm thick) breadcrumb was the most suitable for differentiating the breads, but the analysis of the whole profile (10 mm thick), was the most adequate for breadcrumb texture heterogeneity quantification. In a majority of the cases breads baked using pre-fermented dough were characterized by better and more homogenous texture in comparison with the straight dough method. In addition, a general diminishing tendency of breadcrumb hardness and chewiness was observed together with an increase in flour dry gluten content.