Examination of the physico-chemical parameters of some romanian breads
Bread is one of the most fundamental foods in human diet. During this research we investigated the changes in various parameters of commercially available breads. The parameters examined included shape factor, porosity, apparent and real density, dry matter content, moisture content, drying mechanis...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222500054X |
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| author | Katalin Bodor József Szilágyi Júlia Incze Boróka Ungvári Zsolt Bodor |
| author_facet | Katalin Bodor József Szilágyi Júlia Incze Boróka Ungvári Zsolt Bodor |
| author_sort | Katalin Bodor |
| collection | DOAJ |
| description | Bread is one of the most fundamental foods in human diet. During this research we investigated the changes in various parameters of commercially available breads. The parameters examined included shape factor, porosity, apparent and real density, dry matter content, moisture content, drying mechanism, and ash content. To classify the bread samples and analyze the data descriptive statistics and box-plot analysis were applied.The laboratory results indicate that during the shelf life, the moisture content of the breads decreases by half, leading to a 25 % reduction in weight compared to the initial weight. White bread had the lowest apparent density and the highest porosity, averaging 67 %, brown breads had the lowest porosity, averaging 46 %. The raw ash content was lowest in white breads (1.5 %) and highest in brown and homemade breads, averaging 1.73 %. These findings show that white bread is lighter and more porous but has lower mineral content, while brown and homemade breads are denser with higher mineral content. This can help consumers choose bread based on texture and nutrition, and assist bakers in refining recipes. |
| format | Article |
| id | doaj-art-b7a92546f69d4eec86c17b7ba460010c |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-b7a92546f69d4eec86c17b7ba460010c2025-08-20T03:45:34ZengElsevierApplied Food Research2772-50222025-06-015110074410.1016/j.afres.2025.100744Examination of the physico-chemical parameters of some romanian breadsKatalin Bodor0József Szilágyi1Júlia Incze2Boróka Ungvári3Zsolt Bodor4Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Engineering, Libertății Sq. 1, 530104 Miercurea Ciuc, Romania; Technology School “Venczel József”, Miercurea Ciuc, st. Toplita 20, 530241, RomaniaSapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Engineering, Libertății Sq. 1, 530104 Miercurea Ciuc, RomaniaSapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Engineering, Libertății Sq. 1, 530104 Miercurea Ciuc, RomaniaSapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Engineering, Libertății Sq. 1, 530104 Miercurea Ciuc, RomaniaSapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering, Libertății Sq. 1, 530104 Miercurea Ciuc, Romania; Research and Development Institute for Wildlife and Mountain Resources, st. Progresului 35B, 530240 Miercurea Ciuc, Romania; Corresponding author.Bread is one of the most fundamental foods in human diet. During this research we investigated the changes in various parameters of commercially available breads. The parameters examined included shape factor, porosity, apparent and real density, dry matter content, moisture content, drying mechanism, and ash content. To classify the bread samples and analyze the data descriptive statistics and box-plot analysis were applied.The laboratory results indicate that during the shelf life, the moisture content of the breads decreases by half, leading to a 25 % reduction in weight compared to the initial weight. White bread had the lowest apparent density and the highest porosity, averaging 67 %, brown breads had the lowest porosity, averaging 46 %. The raw ash content was lowest in white breads (1.5 %) and highest in brown and homemade breads, averaging 1.73 %. These findings show that white bread is lighter and more porous but has lower mineral content, while brown and homemade breads are denser with higher mineral content. This can help consumers choose bread based on texture and nutrition, and assist bakers in refining recipes.http://www.sciencedirect.com/science/article/pii/S277250222500054XBreadPorosityMoistureAshDrying mechanism |
| spellingShingle | Katalin Bodor József Szilágyi Júlia Incze Boróka Ungvári Zsolt Bodor Examination of the physico-chemical parameters of some romanian breads Applied Food Research Bread Porosity Moisture Ash Drying mechanism |
| title | Examination of the physico-chemical parameters of some romanian breads |
| title_full | Examination of the physico-chemical parameters of some romanian breads |
| title_fullStr | Examination of the physico-chemical parameters of some romanian breads |
| title_full_unstemmed | Examination of the physico-chemical parameters of some romanian breads |
| title_short | Examination of the physico-chemical parameters of some romanian breads |
| title_sort | examination of the physico chemical parameters of some romanian breads |
| topic | Bread Porosity Moisture Ash Drying mechanism |
| url | http://www.sciencedirect.com/science/article/pii/S277250222500054X |
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