Colour change of bakery products influenced by used additions

Čáslavková, Petra; Bednářová, Martina; Ošťádalová, Martina; Štarha, Pavel; Bednář, Josef; Pokorná, Jana; Tremlová, Bohuslava; Lukášková, Zuzana Řezačová

doi:10.2754/avb201483S10S111

Acta Veterinaria > Archive > 2014, Vol. 83 > Supplementum 10 > Colour change of bakery products…

Acta Vet. Brno 2014, 83: 111-120

https://doi.org/10.2754/avb201483S10S111

Colour change of bakery products influenced by used additions

Petra Čáslavková¹, Martina Bednářová¹, Martina Ošťádalová¹, Pavel Štarha², Josef Bednář³, Jana Pokorná¹, Bohuslava Tremlová¹, Zuzana Řezačová Lukášková¹

¹University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Hygiene and Technology of Vegetable Foodstuff, Brno, Czech Republic
²Brno University of Technology, Faculty of Mechanical Engineering, Department of Computer Graphics and Geometry, Brno, Czech Republic
³Brno University of Technology, Faculty of Mechanical Engineering, Department of Statistics and Optimization, Brno, Czech Republic

Received September 1, 2014
Accepted February 25, 2015

This study deals with the effects of selected additions of vegetable origin on the colour of whole grain breads. The colour was assessed using model samples which were made of mixtures containing various wholemeal flour types (wheat, spelt, and rye flour) and increasing amounts of additions in the form of buckwheat, oat, and barley flour. The additions were 10, 20, 30, 40 and 50 per cent. Colour measurement was performed instrumentally, using an image analysis method which was modified for the purposes of this study. It was found out that, regardless of the flour/addition ratio, both factors in the form of wheat, spelt, and rye wholemeal flour, and barley, oat and buckwheat flour additions and their interactions exhibited a significant influence on the colour of the bakery products (P < 0.05). As far as dependence of colour on the flour/addition ratio is concerned, significant differences (P < 0.05) were found for the following combinations: mixture of wheat flour with buckwheat, barley, and oat; mixture of spelt flour with buckwheat and oat; and mixture of rye flour with buckwheat and barley. The proposed general regression model which was created using the data obtained in the experiment, showed colour variability of more than 95 per cent.