texture , sensory and color tests used for artisan bread made with genetically modified amylase ,
Dear Dr Nela,
As I understand from your question you look for tests to evaluate texture, sensory and colour in artisan bread made from..... Here I have attached a recent study to test different parameters (generally) but you need to change some attribute for sensory evaluation to suit your bread samples . For colour measurements you can use hunter or I would suggest to use is image analysis, easy, cheaper and quicker, I have also attached a simple method to measure colour by image analysis just you need to have a camera, Photoshop software and good PC to measure the colour. I hope that can help
Good luck
Aly
Article Analysis of phenolic acids and anthocyanins of pasta-like pr...
If this is for a research, I don't think you need a specific instrument of analysis, either for crust and crumb quality parameters. Texture you can use general texturometer, or texture analyzer , color you can use a chroma-meter for L, a, b values and the sensory analysis you either use consumer preference test (hedonic) or difference test to compare with a control that was made from the same formula but does not use genetically modified amylase.
I agree with my colleagues.
Indeed, the use of E variation would be useful for you, as you can assess colour changes with this value. It is the squared root of the global addition of L, a and b variations squared (from an initial day to the current day), as the following:
E2 = DL2 + Da2 + Db2
Where D would be "delta" (L value at day d minus L value at the beginning, for example) and 2 would be the squared symbol. Thus, the more E value you find, the more colour changes (and quality loss) your bread is undergoing.
Greetings!
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