|
Bread |
Cupcake |
Cake mix |
Pancake mix |
Pizza mix |
“Casabe” |
pH |
5.3 ± 0.2 |
6.9 ± 0.0 |
6.92 ± 0.0 |
6.8 ± 0.0 |
6.4 ± 0.0 |
5-6 |
Titratable Acidity |
0.2 ± 0.00 |
0.01 ± 0.0 |
0.24 ± 0.0 |
0.2 ± 0.0 |
0.4 ± 0.0 |
0.02 ± 0.0 |
∆E(3) Crust |
Not determined |
12.8 ± 0.0 |
7.38 ± 0.0 |
Not apply |
11.0 ± 0.1 (Pizza) |
5.10 ± 0.1 (casabe) |
∆E(3) Crumb |
9.3 ± 0.0 |
5.6 ± 0.0 |
21.3 ± 0.0 |
Not apply |
|
|
White Index |
80.3 ± 0.0 |
Not determined |
Not apply |
Not apply |
84.5 ± 0.1 |
71.8 ± 0.1 |
Brown Index (crust) |
Not determined |
63.9 ± 0.0 |
Not apply |
NA |
NA |
Not apply |
Density Apparent (g/ml) |
0.57 ± 0.9 |
Not apply |
NA |
NA |
0.44 ± 0.0 |
Not determined |
Specific Volume (cm3/g) |
NA |
NA |
2.7 ± 0.1 |
1.4 ± 0.0 |
Not determined |
Not apply |
Water Activity (Aw) |
0.4 ± 0.00 |
0.6 ± 0.2 |
0.4 ± 0.0 |
0.4 ± 0.0 |
0.4 ± 0.0 |
0.4 ± 0.0 |
Global Acceptation |
7/9 |
6/7 |
6/7 |
6/7 |
7/9 |
5/7 |
Granular size |
Not apply |
Not apply |
95%>60µm |
95%>60µm |
95%>120µm |
Not apply |
WSI (%) |
Not apply |
Not apply |
Not apply |
Not apply |
9.3 ± 0.7 |
Not apply |
WAI (g, gel/g,) |
Not apply |
Not apply |
Not apply |
Not apply |
6.8 ± 1.9 |
Not apply |
|