Title: Acoustic, mechanical and microstructural properties of extruded crisp bread
Authors: Gondek, Ewa
Jakubczyk, Ewa ×
Herremans, Els
Verlinden, Bert
Hertog, Maarten
Vandendriessche, Thomas
Verboven, Pieter
Antoniuk, Aleksandra
Bongaers, Evi
Estrade, Pascal
Nicolai, Bart #
Issue Date: 21-Mar-2013
Publisher: Academic Press
Series Title: Journal of Cereal Science vol:58 pages:132-139
Abstract: The aim of this work was to describe the texture and structure of crisp bread obtained with different
extrusion parameters. The texture of different crisp bread samples was evaluated using a combination of
acoustic and mechanical tests. The advantage of this measurement setup is the feasibility of simultaneous
registering of the forceedeformation characteristics, sounds (using an acoustic envelope detector
coupled to the texture analyser with a microphone) as well as mechanical vibrations (registered using a
piezoelectric sensor) generated during a penetration test. All analysed samples of bread were products
with a crisp texture that emitted audible sounds with a significant intensity that could be registered with
a microphone as well as with a contact method. Micro-CT cross-section images showed the highly porous
structure of the crisp breads but variant 3 appeared to have thicker walls and larger cells than the other
ISSN: 0733-5210
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Division of Mechatronics, Biostatistics and Sensors (MeBioS)
× corresponding author
# (joint) last author

Files in This Item:
File Description Status SizeFormat
Gondek, E., Jakubczyk, E., Herremans, E., Verlinden, B., Hertog, M., Vandendriessche, T., Verboven, P., ..., Nicolai, B.M. Journal of cereal science 58, 132-139.pdf Published 1231KbAdobe PDFView/Open Request a copy
gondek et al postprint.pdf Published 695KbAdobe PDFView/Open

These files are only available to some KU Leuven Association staff members


All items in Lirias are protected by copyright, with all rights reserved.

© Web of science