Production and Characterization of Sponge‐dough Bread Using Scalded Rye

In this work, flatbed scanning, instrumental texture analysis, spectrophotometric color determination (L*, a*, b*), moisture and specific volume measurements were used to evaluate the effects of the addition of rye flour or rye flakes, yeast and boiling water in different amounts in sponge‐dough rye bread production. The treatments changed significantly (P < 0.05) the crumb cell area (mm2), cell diameter (mm), cell perimeter (mm), texture parameters and light reflectance (L*, a*, b*). Scalding process could be used to produce new textures and color of baked products. PRACTICAL APPLICATIONS Fermented foods contribute to about one‐third of the diet worldwide. Fermentation causes changes in texture, flavor, appearance, nutrition and safety of food. Many cereal products start with heat treatment to change protein and starch properties, removal of antinutrients, natural toxicants and mycotoxins, before fermentation. The study of microstructure can be used to increase understanding of the changes that occur during processing of food and the role of different ingredients, allowing a better control of the structure and regulation of texture. Designing texturally appealing foods presents a new challenge to companies.