Effect of Water on the Mechanical Behaviour of Extruded Flat Bread |
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| Authors: | I. Fontanet S. Davidou C. Dacremont M. Le Meste |
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| Affiliation: | Laboratoire de Physico-Chimie et Propriétés Sensorielles, ENSBANA, Université de Bourgogne, I Esplanade Erasme, Dijon, 21 000, France |
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| Abstract: | The effect of water on the mechanical properties of extruded breads was studied, at room temperature. As the moisture content was increased from 6 to 9% moisture, the resistance to fracture (compression tests) or rupture (tensile tests) was improved. Above this moisture range, plasticisation by water was the dominant phenomenon. The brittle to ductile transition was observed to occur within a moisture content range from 9 to 13·7% (w/w). The influence of water on the crispness of extruded bread, evaluated with sensory evaluation, is also described. |
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| Keywords: | cereal foods water mechanical properties fracture crispness |
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