Journal of Food Engineering 99 (2010) 505–510

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Journal of Food Engineering

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Evaluation of wheat bread features

I. Švec *, M. Hrušková
Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Technická 3, 166 28 Prague, Czech Republic

a r t i c l e i n f o a b s t r a c t

Article history: Bread and crumb features were used to compare differences between winter wheat varieties and com-
Received 23 February 2009 mercial retail flours (crop years 2002–2005 and 2004–2006, respectively). Further, two commercial flours
Received in revised form 25 August 2009 (crops 2006 and 2007) were fortified by 8 non-traditional cereals at 10% substitute level. Overall baking
Accepted 23 September 2009
quality was described by bread specific volume and shape, and a crumb penetration. Image analysis soft-
Available online 3 October 2009
ware Lucia G was used for objective crumb porosity evaluation. Determination of the bread and crumb
features interactions was done by correlation analysis. Baking quality of varieties was higher in crops
Keywords:
2002–2003 than 2004–2005 – bread volumes were 348 and 365 cm3 100 g 1 vs. 323 and 295 cm3
Food wheat quality
Baking test
100 g 1, respectively. Technological quality of commercial wheat was the highest in crop 2006 and the
Bread volume worst within year 2004 (bread volumes 353 and 332 cm3 100 g 1, crumb penetration 21.3 and
Fortification 15.7 mm). In both sample groups, crops 2004 and 2005 affected wheat baking quality similarly (e.g. in
Image analysis 2005, mean cell areas 1.564 and 1.338 mm2 for wheat varieties and commercial samples, respectively).
ANOVA Fortified bread quality profile was affected more by archaic wheat species substitution than by barley
and millet. Bread cut area was correlated with 5 of 8 observed traits, among others also with specific
bread volume and crumb penetration.
Crown Copyright Ó 2009 Published by Elsevier Ltd. All rights reserved.

1. Introduction
Wheat and consecutively flour quality depends on a range of
factors, as wheat variety, crop year, agrotechnical treatment and fi-
nal processing. Bread quality is affected by both flour properties
and baking process used.
Cereals researches’ scope related to bread quality is aimed as at
agronomical factors, so at dough recipe changes and bread prepa-
ration. Influence of wheat quality class and planting locality on
bread crumb vision was evaluated in the previous works (Švec
and Hrušková, 2004a,b; Švec et al., 2004). Baardseth et al. (2000)
examined sensory profile and crumb structure of the French bagu-
ettes. Lassoued et al. (2007) tested influences of recipe components
on bread appearance. Brescia et al. (2006) aimed their work on a
distinguishing of the traditional Italian bread according to crumb
image. Datta et al. (2007) compared baking test results as affected
by diverse regime used.
According to increasing nutrition trends, non-traditional cereals
as a supplement are used for bread production. Change of the
dough characteristics and bread appearance (volume and crumb
porosity) of different spelt hybrids in Poland were evaluated
(Ceglińska, 2003). Gill et al. (2002a,b) tested bread characteristics
partially substituted by several forms of barley flour from common
and waxy cultivars.
* Corresponding author. Tel.: +420 224 353 206; fax: +420 224 355 130.
E-mail address: Ivan.Svec@vscht.cz (I. Švec).
The aim of this work was to evaluate the baking quality within
sets of the 11 Czech winter wheat varieties and 10 retail flours, and
statistically quantified a variety profile of the commercially
planted wheat within the 3-crop period. Two common wheat flour
samples from a commercial mill (produced in 2006 and 2007) were
fortified by non-traditional cereals. Tested samples included four
archaic wheat species, three spring barley cultivars and millet,
which differed in amino acid balance and were chosen in relation
to actual Czech breeding activity. Measured data were correlated
together in the effort to verified relation between the specific bread
volume and crumb features. The penetration test and image anal-
ysis used objectively described sensorial acceptability of tested
bread.
2. Materials and methods
The wheat varieties set consists of 11 items, belonging into dif-
ferent quality classes (2 into E (‘‘elite”), 4 into A (‘‘quality”), 4 into B
(‘‘bread”) and 1 into C (‘‘non-bread”) class), harvested in period
2002–2005. Their quality was determined in the each of the men-
tioned year. In the Czech Republic, wheat varieties are sorted with
respect to their agronomical and milling-baking quality. The basic
technological characteristics distinguishing the classes are given
into Table 1. The highest class E comprises varieties which are able
to improve quality of other ones at milling-baking treatment. Flour
gained from A-sorted varieties could be treated alone at sufficient
baking results, while flour from the class B cultivars are

0260-8774/$ - see front matter Crown Copyright Ó 2009 Published by Elsevier Ltd. All rights reserved.
doi:10.1016/j.jfoodeng.2009.09.022
506 I. Švec, M. Hrušková / Journal of Food Engineering 99 (2010) 505–510

Table 1 For a crumb compactness evaluation, crumb samples (of 35 mm

The basic characteristic values for wheat variety classification (CISTA, 2008).
Trait and unit Class E Class A
Bread volume 3
(cm
100 g 1
) 530 500
Protein content (%) 12.6 11.8
Zeleny test (ml) 49 35
Falling number (s) 286 226
Density weight (g l 1) 790 780
Water absorption (ml) 55.4 53.2
determined for mixing with one of better quality. Wheat varieties
of C class are suitable for manufacturing of waffles and cracker, not
for yeasted bakery product as bread, rolls or buns. Ten retail flour
samples were collected in years 2004–2006, and their quality was
evaluated in the each year comparable to the varieties set. Non-tra-
ditional cereals were planted in 2006 and 2007 as the commercial
wheat flour samples ‘‘Flour 2006” and ‘‘Flour 2007”, used for these
cereals testing in amount of 10%. This level was select to obtain
as much as standard bread quality and to assess composite flour
impact on bread macro- (e.g. specific volume, crumb penetration)
and crumb micro-features (mean cell area, cells/cm2). Bread forti-
fication was performed with listed non-traditional cereals: four ar-
chaic wheat species (TSP – Triticum spelta, TDI – Triticum dicoccum,
TRI – trinaldina ‘Abissinskaja arrasajta’, WPG – wheat with purple
grain), three spring barley cultivars (SBM – ‘Merlin’, SBA – cultivar
A, SBB – cultivar B) and one alternative cereal (MIL – millet).
Flour analytics in terms of protein content, its quality as the Zel-
eny’s sedimentation test value and amylases activity as the Falling
Number was evaluated by using the NIR spectrophotometer Infra-
matic (Perten Instruments, Sweden; calibration according to the
Czech state norm ČSN 56 05 12), and according to international
norms ISO 5529 and ISO 3093, respectively. Flour rheological char-
acteristics were evaluated in the form of flour–salt–water system
by using the Alveograph (Chopin, France). Reproducibility values
of the parameters P/L and W (alveograph ratio elasticity/extensibil-
ity and energy, respectively) taken into consideration were 10.8%
and 6.9% (Jirsa, 2007).
Bread preparation and its characteristics assessment were de-
scribed in previous works (Švec and Hrušková, 2004a,b; Švec
et al., 2004). Yeasted dough was prepared by using of farinograph
according to the following recipe: flour – 100%, yeast – 4.0%, salt –
1.7%, sugar – 1.5%, fat – 1.0% (amount of ingredients in reference to
flour) and water needed for preparation of dough with consistency
of 600 ± 20 Brabender’s units. Commercial French-type yeast ‘‘Fala”
and the Czech commercial fat ‘‘Perla” were used. Dough fermenta-
tion took 50 min in tempered and humidified chamber; the dough
pieces of the 70 g weight were moulded manually. Dough leaven-
ing took 45 min at the similar condition as fermentation. Baking
was performed in a laboratory oven for 14 min at 240 °C. After
two-hour cooling at laboratory condition, the specific volume
and the shape (height-to-diameter ratio) was assessed. Specific
volume was measured with the use of rapeseed displacement
method, and bread shape with special right-angled equipment.
in height and 30 mm in diameter) were cut out of the bread halves
Class B centre. The penetrometer PNR-10 (Petrotest Instruments, Ger-
470 many) with steel 30 mm hemisphere as measuring equipment
11.0 was employed, and the mean penetration value was calculated
21 from five measurements. Selected bread half was scanned in a
196 darkroom on an office xerox, and bread cut area measurement with
760
52.1
the help of the digital planimeter Plancom KP-92 N (Koiyumi, Ja-
pan) was performed from grey-scale picture printed on a blank
A4 paper.
Accuracy of the methods used for bread quality evaluation is
yearly revised within diploma thesis covered under the Cereal lab-
oratory research at the Institute of Chemical Technology. In the last
five years, the specific bread volume was measured with relative
standard deviation 4.8%, shape ratio h/d 3.5% and crumb penetra-
tion 8.2%. Bread cut area was determined with relative error of
0.4%. Image analysis was performed by using Lucia G/Comet
v3.52a (Laboratory Imaging, Czech Republic) from grey-scale paper
pictures used also for bread cut area evaluation. For the image data,
reproducibility of the mean cell area and the cells/field measure-
ments was determined on level 0.07% and 0.01%, respectively. Fur-
ther two parameters, area fraction and cells/cm2 are calculated by
either software Lucia or by the operator in MS Excel, respectively.
Reproducibility of those crumb features was in both cases set to
0.009% and 0.011% due to indirect link to measurement accuracy.
For basic statistics, mean values of bread parameters and image
data and also correlation analysis were calculated in MS Excel
2003. Statistical comparison of both wheat quality profile and
non-traditional cereals addition on bread quality was processed
by HSD Tukey’s test and cluster analysis in Statistica 7.1 (StatSoft
Inc., USA). The furthest (complete) clustering algorithm in the
Euclidean space was applied, and a precise identification of the
cluster members was appended.
3. Results and discussion
3.1. Flour quality
Basic analytical and rheological characteristics of the used flour
samples are specified in Tables 2–4. Generally, the mean values for
quality classes E, A, B and C (Table 2) demonstrate a decrease of
protein quantity in the mentioned order. Between the classes E
and C, expected difference was statistically verified for the protein
content, the Zeleny’s test and the alveograph energy values. For the
two latter parameters, C-sorted wheat reached less than 50% of va-
lue evaluated for wheat belonging into the highest class E. Groups
of A- and B-sorted varieties are the two most numerous classes and
so partial quality overlapping was observed. For the alveograph ra-
tio P/L, data variance values within all four classes were compara-
ble to the averages (standard deviations from 1.07 to 2.77), thus
ANOVA put together all four cases into one homogeneous group.
It indicates shifting of protein elasticity and extensibility caused
by the crop year effect. Similarly, amylases activity depends also

Table 2
Statistical evaluation of the quality parameters for variety wheat flour produced in crops 2002–2005.

Quality class Proteins Zeleny’s test FN P/L W

(%) SD (ml) SD (s) SD ( ) SD (10–4 J) SD
E 11.9 b 0.7 57 c 9 381 a 42 3.77 a 2.77 187 c 22
A 11.4 ab 1.1 45 b 7 374 a 52 2.75 a 2.26 152 bc 42
B 11.0 ab 1.2 35 a 6 357 a 69 3.67 a 2.21 124 ab 24
C 9.8 a 0.8 28 a 6 358 a 29 1.59 a 1.07 85 a 21

SD – standard deviation.
Values followed by the same letter in the same column are not significantly different (HSD test, P = 95%).
 I. Švec, M. Hrušková / Journal of Food Engineering 99 (2010) 505–510 507

Table 3
Statistical evaluation of the quality parameters for retail wheat flour produced in crops 2004–2006.

Retail flour Proteins Zeleny’s test FN P/L W

(%) SD (ml) SD (s) SD ( ) SD (10–4 J) SD
F’04 12.4 a 0.4 41 a 3 364 b 44 3.76 c 0.75 146 a 16
F’05 12.2 a 0.4 43 a 3 279 a 25 2.36 b 0.67 154 a 18
F’06 13.4 b 0.5 42 a 4 330 b 37 1.13 a 0.07 367 b 21

SD – standard deviation.
Values followed by the same letter in the same column are not significantly different (HSD test, P = 95%).

Table 4
Quality parameters for commercial wheat flour used as fortification base. (mainly E–A and A–B; data not shown), so only specific bread vol-
ume and crumb penetration signified differences among quality
Variety Protein (%) Zeleny’s test (ml) FN (s) P/L* (1) W* (10 4
J)
classes. The lowest volume of bread from C-classed wheat corre-
Flour 2006 12.3 49 396 2.06 496 sponds to poor baking quality described by analytical methods
Flour 2007 11.5 49 363 1.16 375
(Table 2) and it confirmed its undesirable quality for fermented
SD data not available, measurement reproducibility cited in Materials and methods. dough production. Also the crumb penetration could to some ex-

Table 5
Statistical evaluation of the baking test for wheat quality classes through crops 2002–2005.

Quality class Spec. bread volume Bread shape ratio Crumb penetration Bread cut area
(cm3
100 g 1
) SD ( ) SD (mm) SD (cm2) SD
E 366 a 58 0.59 a 0.04 16.9 ba 5.3 34.2 a 3.0
A 320 a 47 0.62 a 0.04 11.2 ab 4.6 32.3 a 2.5
B 340 a 21 0.59 a 0.13 14.8 ab 3.2 32.6 a 0.6
C 287 b 39 0.57 a 0.07 08.2 ab 4.7 31.9 a 2.6
Mean cell area Cells/field Cells/cm2 Area fraction
2 2
(mm ) SD ( ) SD (cm ) SD ( ) SD
E 1.001 a 0.581 28 a 12 46 a 18 0.381 a 0.134
A 0.811 a 0.383 27 a 10 45 a 15 0.322 a 0.104
B 1.332 a 1.351 27 a 23 44 a 36 0.395 a 0.118
C 0.717 a 1.092 30 a 15 49 a 24 0.317 a 0.094

SD – standard deviation.
Values followed by the same letter in the same column are not significantly different (HSD test, P = 95%).

mainly on the crop year and weather before harvesting – in aver-
ages pooled over the four year period and the quality classes, no
significant difference was observed. Moreover, there exists an opti-
mal value of the Falling Number for the sufficient bread volume
guarantee – measured values were approximately about 40–50%
higher than the optimum of 250 s.
For mankind nutrition, approved wheat varieties most fre-
quently belonging to the classes A and B are commercially planted.
Mean analytical and rheological traits values for the three retail
flour sets documents this thesis (Table 3). In the first two studied
crop years, retail flour quality was comparable together, while in
the year 2006 an increase of the protein content and the alveo-
graph energy was registered. In comparison to the variety set, all
retail flour samples overcome in the averages E-classed variety
flour for case of protein content, but for other features their quality
was levelled together with A and B class ones.
Commercially milled samples Flour 2006 and Flour 2007 could
be discriminate according to the protein content and the alveo-
graph parameters – the former one was bakery stronger, thus bet-
ter baking test results for itself and weaker impact of its
fortification could be expected (Table 4).
3.2. Baking test results and statistical assessment
Table 5 shows classes mean values within wheat variety set,
calculated over 4-crop year period of 2002–2005. During that
time, quality of some varieties oscillated between class pairs
tent differentiate bread from E and C class wheat – the former
had excellent chewiness (i.e. the lowest firmness) and contrary.
Breads from A and B class varieties were in terms of the mean
crumb chewiness on boundary between pleasant and unsuitable
crumb texture. This could be partially presumed according to alv-
eograph ratio P/L, when the mean for B-sorted varieties is about
33% higher than one for cultivars from A class. Regardless to that,
image analysis data were in class averages comparable together;
neither reciprocal relation between mean cell area and cells/field
(cells/cm2) could be observed. Cluster analysis compiling the vari-
ety and the retail flour set verified dissimilarity between E and C-
classed wheat as well as 75% of likeness between A- and B-sorted
ones.
Quality of the retail flour from crops 2004, 2005 and 2006 in-
creased significantly in the last one, as document Tables 3 and 6.
An exception could be seen in specific bread volume, which was
in average comparable to ones of the previous years, probably on
account the lowest P/L ratio. Image data of the bread from com-
mercially used flour shown a particular discrepancy related to spe-
cific bread volume and crumb penetration. Although those bread
macro-features reached in the year 2006 the highest values, at
the same time the lowest porosity (i.e. mean cell area and also
number of cells/field) was measured. A comparison of the baking
test and the image analysis results between wheat variety and re-
tail flour sets by cluster analysis reveal up to 60% qualitative sim-
ilarity of the retail flour harvested in 2006 and class E. Quality
classes profile of the samples F’04 and F’05 was very similar,
508 I. Švec, M. Hrušková / Journal of Food Engineering 99 (2010) 505–510

Table 6
Statistical evaluation of the baking test for retail wheat flour produced in crops 2004–2006.

Retail flour Spec. bread volume Bread shape ratio Crumb penetration Bread cut area
3 1
(cm 100 g ) SD ( ) SD (mm) SD (cm2) SD
F’04 332 a 22 0.62 a 0.06 15.7 a 3.4 33.7 a 1.7
F’05 336 a 19 0.68 b 0.05 19.6 b 3.3 36.7 b 1.6
F’06 353 a 24 0.71 b 0.04 21.3 b 2.8 38.6 b 3.2
Mean cell area Cells/field Cells/cm2 Area fraction
(mm2) SD ( ) SD (cm 2
) SD ( ) SD
F‘04 1.170 a 0.369 18 ab 5 33 b 9 0.363 b 0.045
F‘05 1.338 a 0.319 19 ba 4 35 b 7 0.453 c 0.025
F‘06 1.056 a 0.177 14 aa 2 22 a 3 0.235 a 0.039

SD – standard deviation.
Values followed by the same letter in the same column are not significantly different (HSD test, P = 95%).

appraisement in order of the classes E, A, B and C was 22%, 31%, 34%
and 13%, respectively (Fig. 1b).
Fortification impact on baking test results and bread appear-
ance was tested with 10% supplement on two basic commercial
common wheat flours of different baking value.
Baking quality of the standard samples of Flour 2006 and Flour
2007 were provable different in terms of both bread macro-fea-
tures and image data (Table 7a) as was concluded at the alveo-
graph test results. Similar trend of approximately 25% drop for
Flour 2007 was measured for both the bread volumes, crumb pen-
Fig. 1. Quality assessment of the retail flours in crops 2004–2006. (a) Cluster
analysis and (b) quantification of the wheat classes proportion.
etration and bread cut areas. Image data support those findings
on account of inverse relation between mean cell area and num-
ber of cells/field was confirmed. As more porous crumb was eval-
uated bread from Flour 2007, for which statistically higher area
fraction was determined (Table 7a). However, higher amount of
smaller pores brought stiffer crumb less acceptable for
consumers.
On the other hand, impact of bakery weaker Flour 2007 fortify-
ing was positive in respect of higher bread volumes for the all
samples compared to Flour 2006-base cases (Fig. 2). Crumb pene-
tration values corresponded with the measured bread volumes for
the group of the archaic wheat, especially for TDI, TRI and WPG.
TSP addition increased bread volume in case of both tested com-
mon wheat flour, for stronger Flour 2006 insignificantly, for the
other provably (Fig. 2). For a comparison, pure spelt bread at-
tained approximately 75% of bread volume from common wheat
flour as published Ceglińska (2003). Within the group of barley
samples, similar trends for bread volume and crumb penetration
changes were observed for the Flour 2007 samples. Gill et al.
(2002a) reported approximately 25% drop of bread volumes at
10% barley flour supplement. Standard deviations of crumb
appearance data (Table 7b) were calculated for the proper forti-
fied pairs from Flour 2006/2007, thus some values were negligible.
Due to this fact it is understandable, that Tukey’s test compari-
son could not distinguish any cereals benefit in a crumb appear-
ance (Table 7b). When observed effects are related to the single
crops, some interesting trends could be identified. In the crop
2006, crumb appearance got better by TSP and TDI addition –
mean cell area increased twice without any fundamental change
in the numbers of cells/cm2. Similar crumb appearance improve-
ment was caused by SBM addition (mean cell area 2.7 mm2). Con-
versely, number of cells/cm2 was in that year significantly
enhanced by TRI and WPG (60%) as well as SBA fortification
(40%).
Bread prepared from Flour 2007 was affected differently due to
lower baking quality – crumb texture changes oscillated up to 20%
for five of eight samples. Fig. 3 shows major influence for bread
with TSP – 77% increase in mean cell area and 23% decrease in
number of cells/cm2 is in agreement with the specific bread vol-
ume increase. For the bread with SBM-Flour 2007 composite was
registered slightly increase of the mean cell area (from 1.160 to
1.195 mm2), but 46% decrease in cells/cm2 regardless to bread vol-
ume accrual of 60 cm3 100 g 1. The most levelled change in these
two bread crumb parameters was observed for bread with WPG
– mean cell area increased about 20%, while number of cells/cm2
decreased about 23%.
Correlation analysis signified relations between bread and
crumb characteristics (Table 8). The crumb penetration was the
 I. Švec, M. Hrušková / Journal of Food Engineering 99 (2010) 505–510 509

Table 7
Bakery test and image analysis results as affected by non-traditional cereals bread fortification.

Sample Spec. bread volume Bread shape ratio Crumb penetration Bread cut area*
3 1
(cm 100 g ) SD (–) SD (mm) SD
(a) Quality of the basic flours tested
Flour 2006 343 b 2 0.73 b 0.04 21.0 b 2.3 38.3 b
Flour 2007 252 a 3 0.62 a 0.02 14.2 a 3.4 33.1 a
Mean cell area* Cells/field* Cells/cm2* Area fraction *

(mm2) ( ) (cm 2) ( )
Flour 2006 1.520 b 10 a 15 a 0.247 a
Flour 2007 1.160 a 13 b 20 b 0.389 b

(b) Impact of the non-traditional cereals supplement (mean for sample pairs of Flour2006/2007 base)
TSP 364 a 10 0.70 a 0.06 23.8 cba 3.3 39.6 a 1.4
TDI 304 a 3 0.63 a 0.13 14.5 abc 2.5 33.5 a 4.3
TRI 326 a 3 0.68 a 0.07 19.9 abc 3.9 36.7 a 1.7
WPG 342 a 23 0.66 a 0.08 22.7 bca 3.5 37.2 a 0.7
SBM 289 a 31 0.59 a 0.02 12.2 abc 2.4 36.2 a 2.1
SBA 312 a 38 0.63 a 0.03 13.6 abc 4.1 33.3 a 3.0
SBB 268 a 47 0.67 a 0.01 11.2 abc 1.1 32.8 a 2.1
MIL 282 a 42 0.60 a 0.02 09.8 abc 2.1 32.1 a 0.1
Mean cell area Cells/field Cells/cm2 Area fraction
(mm2) SD ( ) SD (cm 2
) SD ( ) SD
TSP 2.112 a 0.091 10 a 0 15 a 0 0.330 a 0.001
TDI 2.062 a 1.323 11 a 3 17 a 4 0.324 a 0.122
TRI 1.326 a 0.158 13 a 5 19 a 8 0.259 a 0.059
WPG 1.399 a 0.018 14 a 5 21 a 8 0.373 a 0.003
SBM 1.920 a 1.026 09 a 3 14 a 4 0.303 a 0.232
SBA 1.310 a 0.130 13 a 2 19 a 3 0.264 a 0.066
SBB 1.452 a 0.372 12 a 0 19 a 0 0.270 a 0.060
MIL 1.393 a 0.123 13 a 1 19 a 1 0.275 a 0.031

SD – standard deviation.
Values followed by the same letter in the same column are not significantly different (P = 95%).
*
SD data not available, measurement reproducibility cited in Materials and methods.

Fig. 3. Percentage change of crumb morphology caused by non-traditional cereals

bread fortification – comparison of bakery test results for common wheat flours
harvested in 2006 and 2007. Abbreviations: 1. Archaic wheat species: TSP – Triticum
spelta, TDI – T. dicoccum, TRI – trinaldina ‘Abissinskaja arrasajta‘, WPG – wheat with
purple grain ‘Denti di Cani‘; 2. Spring barley: SBM/A/B – spring barley ‘Merlin‘,
cultivar A and B, respectively; 3. Alternative cereals: MIL – millet.
Fig. 2. Impact of non-traditional cereals bread fortification on bakery test results
for common wheat flours harvested in 2006 and 2007. Abbreviations: 1. Archaic
wheat species: TSP – Triticum spelta, TDI – T. dicoccum, TRI – trinaldina ‘Abissinskaja
arrasajta‘, WPG – wheat with purple grain ‘Denti di Cani‘; 2. Spring barley: SBM/A/B
– spring barley ‘Merlin‘, cultivar A and B, respectively; 3. Alternative cereals: MIL –
millet.
Table 8
Correlation analysis of bread macro- and micro-traits (P = 95%).
most representative bread macro-feature; it was linked to four of
Feature 1 2 3 4 5 6 7 8
the five bread porosity traits. On the other hand, uncorrelated state
of the area fraction within complex set of three groups (94 samples Spec. bread volume 1 1 0.71 0.58
Bread shape ratio 2 1 0.42 0.45 0.24 0.24
in total; Table 8) was found maybe due to very different bread
Crumb penetration 3 1 0.71 0.33 0.30 0.32
crumb structure. Into three included subsets, it correlated at least Bread cut area 4 1 0.21 0.24
with mean cell area and cells/field and cells/cm2 based on mathe- Mean cell area 5 1 0.70 0.68
matical dependence (data not shown). Further, a negative relation Cells/field 6 1 0.99
Cells/cm2 7 1
between the mean cell area and the cells/field number was
Area fraction 8 1
confirmed.
510 I. Švec, M. Hrušková / Journal of Food Engineering 99 (2010) 505–510
4. Conclusions
Food wheat baking quality is usually described by results of
baking test and crumb texture image analysis. Specific bread vol-
ume, bread shape and crumb penetration could be considered as
macro-features, while mean cell area and cells/cm2 as micro-one.
In this work, baking test and also image data characteristics were
used and their relations were confirmed.
Macro-features reliably distinguished bread made from flour
milled from wheat classified into different quality classes, but im-
age data selected bread from food and non-food wheat only. Clus-
ter analysis allowed to identify quality profile of retail flours
produced in single crops of 2004–2006 by comparison to bread
made from wheat varieties of the diverse quality. There was con-
firmed similar impact of crops 2004–2005 on flour quality and bet-
ter wheat properties in 2006.
Commercial flours quality from crops 2006 and 2007 used for
non-traditional cereals testing differed provably in both macro-
and micro-features, thus impact of the cereals supplement was
also diverse in both crop years. In the year 2006, major bread tex-
ture improvement was achieved by T. dicoccum addition, while in
year 2007 by T. spelta bread fortification.
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