SOME TENSILE CHARACTERISTICS OF BREAD CRUMB1

Publisher Website
Google Scholar
Abstract
Bone shaped specimens (length 83 mm, width 20 mm and the “neck” region 10 mm) cut from slices of white, brown and whole wheat breads were tested in tension using a Universal testing machine. The ends of each specimen were taped with masking tape and held by two pairs of alligator grips to avoid slippage and failure in the grip zones. The tensile parameters determined were the shape characteristics of the prefailure force‐displacement (F vs. D) curve C1, and C2, using the equation F = C1D/(C2+ D) as the model, the ultimate force and the break elongation. They were on the order of 0.2–0.7N, 9–28 mm, 0.1–0.3 N and 4–30 mm, respectively. Because of inherent nonuniformity of the bread crumb cellular structure, the data scatter was too large to enable monitoring textural changes in the breads during seven days of storage at ambient temperature. The method's performance could probably be improved if a large number of specimens were tested and/or the specimen size reduced so it can be taken from regions where the structure is more or less uniform.