Canned pea sterilization process and lethal rate
Mariana Arandia1 & Tatiana Cristancho2
Unit Operations I
Agro-industrial Process Engineering
Universidad de La Sabana
1. Abstract
The baking process is of utmost importance
due to the great relevance of this product in
the different aspects of the economy, being
one of the most commercialized products
around the world. In this practice he focused
especially on the difference of the finished
product, that is, bread, where it differs from
the type of flour used, traditional wheat flour
and whole wheat flour were used, through
colorimetric analysis and sensory analysis
aimed to show the differences between the
bread produced by these two types of flour
and the difference in particle size between
them. It was found that indeed the type of
wheat flour used significantly changes the
properties perceived by consumers, and the
differences between the finished products
are noted in the colorimetry analysis.
Keywords: Sensory analysis, Colorimetry,
Wheat flour, particle size
2. Introduction
Bread is an indispensable product in the
homes of the country, as determined by a
study by Kantar (1), which ensures that the
bread market is mature because 98% of
households in the country buy this food
frequently. According to the report, on
average a household purchases bread every
13 days, and each time they buy it, they carry
approximately 408 grams, which is
equivalent to a medium-sized bag and
disbursing on average 3,026 pesos. As is
evident, this product is of utmost importance
which is why it is necessary to analyze it, its
properties, and the different characteristics
that can influence the presentation of the final
product. Since 65% of Colombians buy
industrialized bread in minimarkets, this is
the most important channel for the category
(accumulating 26% of turnover), followed by
neighborhood stores at 22% and discount
stores with 18% of the value. Along with this,
Kantar detected that healthy bread is also
entering the preferences of Colombians since
the options of healthy concepts reach 41% of
the Colombian population. (2)
Now by general trend, people assume that
whole wheat bread is healthier, which is why
it is important to analyze traditional flour and
whole wheat flour and what are their
differences and characteristics and their
influence on health.
Wheat flour
Wheat flour is one of the most produced since
it is found in both traditional and
contemporary pastries. This product is
obtained by grinding the grain of wheat alone
or mixing it with durum wheat. Their
characteristics may be different depending on
the type of grain used, for example, soft or
hard. These properties also have to do with
the grinding that is carried out, that is, with
the way to destroy the grain. (3)
Wheat is a food rich in carbohydrates. It
contains to a lesser extent proteins, fats,
minerals, and vitamins A, B-3, and B-9. In
addition, one of the peculiarities of the wheat
grain is that it is scarce in water. This allows
the flour to be preserved very easily. (3)
The presence of gluten in flour helps it to
have more elasticity and fluffiness, compared
to other foods. Other components found in it
are magnesium, calcium, potassium, and
fiber. Thanks to these foods, wheat flour is
considered healthy, if it is taken in
moderation.
There are two types of wheat flour, white and
whole wheat. The difference between one and
the other is defined at the grinding stage. (4)
Traditional or white flour
To get white wheat flour, you must first clean
the wheat grains. Next, the germ, the bran,
and the layer of aleurone that is inside the
grain itself are separated. And finally, the
grinding is executed and classified based on
the size of the particles. For example, we can
get semolina, coarse and fine flour, etc. These
types are used as a basis for many types of
foods such as pasta or bread. (3)
Whole flour
Whole wheat flour is the result of grinding
the whole grain, without separating any part
of it. In this way, the matter that is obtained
will have a more intense and dark color. This
type of flour, in addition to having a lower
glycemic index, provides more nutrients. It
contains fiber, essential fatty acids, minerals,
B vitamins, and iron. (3)
Differences and features
The difference between white flour and
whole wheat flour is defined at the milling
stage. Unlike white wheat flour, in whole
wheat flour, the pericarp, germ, and
endosperm are not separated during milling.
This characteristic during the elaboration
process provides a high fiber content in whole
grain flours, while white flours are a source
of fiber when part of it is eliminated during
processing.
In whole wheat flour, the presence of bran
reduces the development of gluten, so
products made with 100% whole wheat flour
are products with greater difficulty in baking,
dense and heavy. (4)
In addition, white wheat flour is more easily
digestible by separating the bran during
milling and is better preserved when the
wheat germ that contains the fat is removed.
Wheat germ is rich in fatty acids, this favors
that whole wheat flour and products derived
from it become racier more quickly.
To choose between these, we must focus
mainly on what product you want to make, if
you make bakery products, the most
interesting would be a combination of white
wheat flour and whole wheat flour, getting a
flour with good characteristics for its
preparation, a pleasant flavor, and more
complete nutritional qualities. (4)
Sensory analysis
Sensory evaluation is a science that pays
attention to the precision, accuracy, and
reproducibility of its methodologies, but also
considers and analyzes the relationship
between a given physical stimulus and the
subject's response, the result is often regarded
as a one-step process. There are at least three
steps in the process: the stimulus interacts
with the sensory organ and becomes a nerve
signal that travels to the brain. With previous
experiences in memory, the brain interprets,
organizes, and integrates incoming sensations
into "perceptions." Finally, a response is
formulated based on the subject's perception,
which allows him to know if what he
perceives is sweet, hard, yellow, or any other
sensory attribute. (5)
In the case of food, the perception of stimuli
must be reviewed independently because
these are complex sources of stimuli. The
presence of a stimulus such as color in the
food can affect the perception of others such
as aroma or taste. (5)
Sensory assessment comprises a set of
techniques for accurate measurement of
human responses to food and minimizes the
potentially biased effects of brand identity
and other information that may influence
consumer perception. As such, it attempts to
isolate the sensory properties of the food
itself and provides important and useful
information about the sensory characteristics
of its products, to developers, food scientists,
and managers. (6)
To perform this sensory analysis, the
Karlsruhe scale is used, which is a test where
there is a combination of assessment and
analysis, in which the panelist must
thoroughly examine each quality parameter to
evaluate it on a scale of 1 to 9 points, in
which each value is perfectly described for
each parameter. The parameters that are
evaluated are color, shape, appearance, smell,
taste, texture, consistency, etc. The
description of each parameter is made based
on the different components that it has. (6)
The scale clasificate on the intensity in which
these components are presented, and it does
so in such a way that all the typical
components of the food are described in
sections 7-9. The foreign or atypical
components that appear in the product or that
result from the beginning of the deterioration
of the product, without impairing the
edibility, are described in sections 4-6.
Foreign components, whatever their origin,
that deteriorate the quality to make it inedible
and even disgusting, are included in sections
1-3. (7)
Colorimetric analysis
The colorimetric analysis is based on the
measurement of the interaction of light of a
certain wavelength with a compound of
interest (analyte) present in a solution. High-
efficiency quantitative colorimetric analytical
techniques are widely used in different areas
of research. These allow the rapid and
simultaneous analysis of many samples. (8)
3. Methodology
a. Laboratory process
Figure 1. Practice process diagram
The first thing that was done in practice was
to receive the raw material, that is, the two
types of flour, traditional wheat flour and
whole wheat flour, the raw material and the
observable differences between the two flours
are reviewed, then the formulation was made
where the basis of calculation is flour, which
is taken as 100%, sugar is 20% in relation,
water is 50%, yeast 3.5%, butter 16%, and
salt 2%. Considering this, the two flours are
weighed, approximately 500g and based on
this the calculations corresponding to the
quantities of the other materials are made and
each of them weighed. Once, having the
quantities of each of the materials are ready,
we proceed to mix the flour with the sugar,
then the water is added and kneaded until a
homogeneous mixture is obtained, in this step
due to the nature of the whole wheat flour it
is necessary to add more water than had
previously been established to obtain the
desired texture of the dough, an additional 80
milliliters of water were added. Then the
yeast is added and homogenized, then the
butter is mixed with the salt and kneaded.
When all the ingredients have already been
incorporated, portions of the mixtures are
made and taken to the refractory window to
make the growth process in a humid
environment, so that the portions grow, when
this change is already evident, it is taken to
the oven for approximately 15 minutes, to
bake the mixtures. The product is allowed to
cool, and the two types of bread are
photographed to show the changes, then the
sensory analysis is carried out, using the
Karlsruhe scale, and filled scale with the
perceived result
 properties: color, shape, odor, flavor, and
texture; the values that could be assigned to
Ingredie Proportio quantit Norma Integra
nt n y l l each item ranged from 1 to 9, a clarification
494.8 505.4 from 1-4 was respective to a quality grade 3
Flour 100% or undesirable deterioration; values from 5 to
500 1 3
251.4 329.9 6 corresponding to a quality grade 2 or
Water 50%
250 1 9 tolerant deterioration; punctuations from 7 to
Sugar 20%
100.0 8 corresponding to a product typical
100 1 201.5 characteristics and finally, a score of 9
Yeast 3.50% 17.5 17.52 17.52 belonged to quality grade 9.
Butter 16% 80 80.06 80.1
Salt 2% 10 10 10 The test was made for 6 different untrained
judges, the punctuation each of them assigned
b. Data processing to each property is shown in each table;
where it was also calculated an average score
Sensory panel for each property and then calculated a final
With the results obtained during the average for the total product; the same test
was applied for both products, the results for
sensory analysis made on the laboratory,
white bread are shown in figure 2 and the
the punctuations made for each panel results from whole wheat bread are in figure
were located on a table (Figures 2 and 3), 3
separating punctuations for white bread
and whole bread; then, it was made an In the color punctuation, both products
average for each characteristic, for obtained an average of the same punctuation,
7.3 which corresponded to natural, typical,
example, for color, all the punctuations
somewhat pale, or dark. Uneven coloration
were averaged to obtain a quantitative
within the unit or between units is not
comparison for each characteristic of each unpleasant; although in both cases the
bread; then it was made another average punctuation was the same the reasons were
for the general bread: the punctuations for different for both pieces of bread. In the case
it item (color, texture, aroma…) were of white bread, the dough presented a lighter
once again averaged to obtain a general shade than whole wheat bread, however
punctuation for each bread; then it was maybe due to the positions in the oven this
analyzed and compared each score for bread reached more broiling that was
each property and for each bread and reflected on a more browned surface that was
compare with the information found on uneven; on the other hand, whole wheat
dough presented a darker tone than white
literature to describe the differences on
flour dough, however, this bread could not
the sensory analysis with the use of white
reach a brown as a lack of time on the oven,
bread vs whole wheat bread. what made the product seem somehow pale;
the darkest color in the whole wheat bread
flour corresponds to what is expected in the
4. Analysis product, it is easier for customers to accept
a. Sensorial analysis the dark color in whole grain bread, as they
perceive the darker color to be healthier. (9)
In the sensorial analysis made to evaluate the
bread that was elaborated with the whole Regarding the form of the bread, white bread
wheat flour, there were measured 5 different presented a considerably better shape, this
aspect may be due because the whole wheat
bread dough contained more humidity, when
the dough was portioned, there were formed
small symmetric spheres; tere spread on the
tray during the fermentation time and also
during the baking time, in the white bread it
was just a slightly spread that allowed the
bread to conserve an almost spherical shape;
however in the case of the whole wheat bread
the spread was higher, causing the bread to
completely lose its spherical shape and take
on a flat rounded shape that was not what was
expected and what is looked for in bread,
according with literature spread rate appears
to be controlled by dough viscosity, as
gravity and the amount of leavening are
constant, the flow of the dough is controlled
by the viscosity. As the temperature of the
dough increased, the apparent viscosity
decreased explaining why the dough spread
more as the time passed; also, a lower
viscosity causes the dough to spread at a
faster rate (10) explains why in both the
fermentation and baking process, whole
wheat flour dough spread faster.
Regarding the smell or odor ofodorbread, the
punctuation obtained for white bread was 6.5,
a value located between a satisfactory and a
good characteristic, whilst for the whole
wheat bread the punctuation was 7.0,
corresponding to a specific, good, somewhat
soft, somewhat intense, natural, balanced
odor; onodorthe differences of whole-wheat
products is their more bitter taste and
characteristic aroma; the aroma of the bread
is formed during the fermentation and baking
processes, whole wheat flours have a higher
amount of volatile compounds and amino
acids (precursors of aromatic substances),
which influences the final aroma of
wholewheat bread, and hence, its differences
to white bread; the intensity of the aroma in
this type of bread must be the reason why it
obtained higher punctuation concerning white
bread.
However, due to the concentration of these
compounds, in the process of whole wheat
bread elaboration, there must be special
attention to avoiding a bitter aroma; the
Maillard reaction was reported as the main
mechanism of bitterness development in a
whole-wheat bread crust. The concentration
of the bitter compounds was related to the
bitterness perception by a sensory panel.
Regarding bitterness of the crumb of whole-
wheat bread, it seems that it is mainly driven
by the oxidative changes of linoleic acid
during baking (11)
The next property analyzed was flavor, for
which whole wheat bread obtained better
punctuation than white bread; for the first
one, the average punctuation was 8.0,
corresponding to a nice, very good, quite
typical, very natural flaflavorhilst the white
bread obtained punctuation of 7.2
corresponding to a something soft or intense,
good, typical, natural
flavouflavorconsumption of products
elaborated with whole wheat flours, in
comparison to refined grain formulated
products, can be challenged by observed
lower product consumer acceptability ratings,
in part, attributable to changes in the flavor
profile and intensity of whole grain foods (4)
In th, case, the intensity caused for the use of
whole wheat flour was well accepted for the
consumers, as this bread presented a more
intense flavourflavorsome sweet notes.
The wheat seed is made up of three major
components: the starchy endosperm, the
phenolic-rich bran, and the lipid-rich germ.
White flour consists primarily of only the
endosperm, whereas whole wheat flour
includes all three seed components, which
could explain the variation in flavor and
aroma between the two types of bread,
especially with all other ingredients being
equal, for example, the lipid-rich germ is
oxidatively labile and, thus, could yield
aromas characteristic of lipid oxidation
reactions. (12)
 Finally, the last property analyzed was the
texture of the bread, for this item the white
bread obtained punctuation of 7.2, near 7.0 Whole White
that corresponds to good, typical, overall wheat Bread
spongy, somewhat greasy to the touch, soft Bread
leaves a fair amount of residue; on the other R 100,48 180,524
hand, the whole wheat flour obtained a G 54,40 133,91
situation of 7.8, nearest 8.0 that corresponds B 25,17 82,609
to very good, typical, for example fluffy, L* 28,07 59,352
firm, tender, fresh, smooth, good oiliness, a* 12,85 11,827
leave some residue; the whole wheat bread b* 26,71 34, 383
presented a tender texture more sticky than Table xx. Color analysis results in RGB
white bread that presented a more crumbly and Lab scale
texture; it was posspossiblesee and have a
sensation that the white bread presented more
fine crumcrumbsn the whole wheat bread;
something that relates to the flour particle
size used in each bread, refined wheat flour
complies with the granulometry required by
the Colombian Technical Standard NTC 267
for wheat flour, which requires that more than
98% of the particles pass the 212-micron
mesh (13)

Figure 2. White bread sensory panel Image 1. Whole wheat Bread

punctuations

Figure 3. White bread sensory panel

punctuations

B. Color analysis
 Image 2. White Bread Cholesterol 0mg 0%
Total carbohydrate 22g 7%
For the color, an analysis of the final product
was carried out from the two flours and after Dietary fiber 1g 4%
this, it was compared to see their differences. Protein 3g 6%
Table xx. Nutritional table wheat flour
The results obtained from the RGB color
scale using the ImageJ software were
converted to the CIELa* b* scale, where L*
is the luminosity, a* are the red/green whole wheat flour ( haz de oro )
coordinates, and b* are the yellow-blue % Daily
Value
coordinates. The results obtained can be seen
in table xx, starting from these results it is Total fat 0,5g 1%
possible to analyze from the parameter L that Saturated fat 0g 0%
wholemeal bread has a darker hue compared Cholesterol 0mg 0%
to white bread and greater yellow tones as Total carbohydrate 21g 7%
indicated by parameter a*, this We can also Dietary fiber 4g 16%
corroborate it in image 1 and image 2. This Protein 4g 8%
variability of coloration between the two
breads depends on the flour with which each
one was made, since whole wheat flour has a
different process which is obtained by a
milling process of the whole grain while for
5. Conclusions
the milling process of normal flour the bran It was possible to analyze that the use of
(shell that covers the grain) and the germ whole wheat flour in comparison to white
(embryo of the wheat plant) are separated, the wheat or refined flour produces many
presence of these components carries a high changes in the final product; according to the
content of fiber and protein as we can see in sensory panel white bread presented a better
table n xx where the components that shape than whole wheat bread; whilst whole
characterize the flour are described. On the wheat bread presented better aroma, flavor,
other hand, whole wheat flour lacks gluten, and texture than white bread; it was also
this is due to the fact that the bran is included appreciated the influence of particle size
in the milling process, in turn this flour is particularly in texture.
characterized by having a high fat content of
the germ which causes it to be a flour more
easy to oxidize for this reason and the
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