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  • S.No. Date Variety S1 S2 S3 S4 S5 S6 S7

    Uploaded by

    Achyut Tripathi
    14 views6 pages
    The document contains data from texture analysis tests on 400g and 300g bread samples baked in different sized moulds. The data includes measurements on 17 different texture parameters (S1 through S17) for 20 samples of each bread variety. For each sample, the total number of holes detected and the percentage of the total possible holes is reported. In general, the 400g bread samples had higher hole counts and percentages compared to the 300g samples, suggesting the 400g bread had a more open texture structure.

    Original Description:

    How to check texture of bread

    Original Title

    Texture

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    The document contains data from texture analysis tests on 400g and 300g bread samples baked in different sized moulds. The data includes measurements on 17 different texture parameters (S1 through S17) for 20 samples of each bread variety. For each sample, the total number of holes detected and the percentage of the total possible holes is reported. In general, the 400g bread samples had higher hole counts and percentages compared to the 300g samples, suggesting the 400g bread had a more open texture structure.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    14 views6 pages

    S.No. Date Variety S1 S2 S3 S4 S5 S6 S7

    Uploaded by

    Achyut Tripathi
    The document contains data from texture analysis tests on 400g and 300g bread samples baked in different sized moulds. The data includes measurements on 17 different texture parameters (S1 through S17) for 20 samples of each bread variety. For each sample, the total number of holes detected and the percentage of the total possible holes is reported. In general, the 400g bread samples had higher hole counts and percentages compared to the 300g samples, suggesting the 400g bread had a more open texture structure.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 6

    S.No.

    Date Variety S1 S2 S3 S4 S5 S6 S7
    1 400 1 0 0 0 1 2 1
    2 400 0 0 1 2 1 0 0
    3 400 0 0 0 0 1 0 0
    4 400 0 0 0 0 2 0 0
    5 400 0 0 0 1 1 2 0
    6 400 0 0 1 0 0 2 0
    7 400 0 0 1 2 1 0 0
    8 400 0 0 0 1 2 0 0
    9 400 0 0 1 2 1 0 0
    10 400 0 0 0 0 2 0 0
    23.07.2018
    11 400 0 0 1 2 1 0 0
    12 400 0 1 0 0 1 0 1
    13 400 0 0 1 2 1 0 0
    14 400 0 0 1 0 1 0 0
    15 400 0 0 0 0 0 1 0
    16 400 0 0 1 2 1 0 0
    17 400 0 0 1 0 1 0 0
    18 400 0 0 0 0 1 0 0
    19 400 0 0 1 0 1 0 0
    20 400 1 1 2 1 0 0 0

    S.No. Date Variety S1 S2 S3 S4 S5 S6 S7


    1 300 0 1 0 0 0 1 1
    2 300 0 0 1 0 1 1 0
    3 300 0 0 0 1 0 2 1
    4 300 0 0 0 0 2 1 0
    5 300 0 0 1 1 0 0 2
    6 300 0 0 2 0 0 1 1
    7 300 0 0 0 1 1 2 0
    8 300 0 0 0 0 2 1 1
    9 300 0 0 1 1 0 0 0
    10 300 0 1 1 0 0 0 0
    23.07.2018
    11 300 0 0 2 1 0 1 0
    12 300 0 0 1 0 0 0 0
    13 300 0 0 2 0 0 1 0
    14 300 0 0 0 1 1 1 3
    15 300 0 2 1 0 0 0 2
    16 300 0 0 0 0 2 1 1
    17 300 0 0 0 0 0 2 1
    18 300 0 0 0 0 2 1 1
    19 300 0 0 1 0 1 1 0
    20 300 0 2 2 0 1 1 0
    Texture Analysis of 400gm bread in 450 gm mould
    Holes in Texture @ CPA8
    S8 S9 S10 S11 S12 S13 S14 S15 S16 S17
    0 1 2 0 1 1 2 1 0 0
    1 1 0 1 0 0 2 0 0 2
    2 2 0 0 1 1 0 0 1 0
    2 1 0 0 1 1 0 0 1 0
    1 2 0 0 0 0 1 1 0 1
    0 1 0 0 0 2 0 1 0 1
    2 1 0 1 0 0 2 0 0 1
    1 2 0 0 2 1 2 0 1 0
    2 0 0 1 0 0 2 0 0 2
    2 1 1 0 1 1 0 2 1 0
    2 1 0 1 1 0 2 0 0 1
    2 1 0 0 1 1 2 1 0 0
    1 1 0 1 2 0 2 0 0 1
    1 1 2 1 0 0 2 0 0 0
    0 1 1 0 1 1 0 2 2 0
    2 0 0 1 0 0 1 0 2 2
    2 1 0 1 0 0 2 2 0 2
    1 1 0 1 0 0 2 0 0 1
    1 1 2 1 0 0 1 1 0 1
    0 1 0 0 0 0 0 0 2 0

    Texture Analysis of 300gm bread in 350 gm mould


    Holes in Texture @ CPA8
    S8 S9 S10 S11 S12 S13 S14 S15 S16 S17
    0 1 0 0 0 0 0 2 1 1
    1 1 0 2 0 1 0 1 0 1
    0 0 2 1 0 0 0 0 2 1
    0 0 1 0 2 1 2 2 0 0
    0 1 0 0 0 2 0 1 1 0
    1 0 0 0 0 0 2 1 1 1
    0 1 2 1 1 0 0 2 0 0
    1 0 0 1 2 2 0 0 1 2
    2 2 0 0 0 1 1 1 0 0
    0 1 2 1 1 0 0 0 2 1
    2 1 0 0 0 2 2 0 1 1
    0 1 2 0 2 2 0 1 1 0
    0 0 2 2 1 0 0 0 0 2
    0 0 1 2 1 0 0 2 0 0
    2 0 0 0 0 1 1 0 2 0
    1 0 0 1 2 2 0 1 1 0
    0 3 0 2 0 0 1 0 2 1
    1 0 0 0 2 0 0 1 1 0
    1 1 0 2 0 0 0 0 2 1
    0 0 2 0 2 0 1 0 0 0
    S18 S19 S20 S21 S22 TOTAL %
    0 0 1 0 0 14 53.85
    0 0 0 0 0 11 42.31
    0 0 0 1 0 9 34.62
    2 0 0 0 0 10 38.46
    1 0 0 0 0 11 42.31
    2 0 1 1 0 12 46.15
    0 0 0 0 0 11 42.31
    1 0 0 0 0 13 50.00
    0 0 1 0 0 12 46.15
    1 0 0 0 0 12 46.15
    0 2 0 0 0 14 53.85
    0 0 1 0 0 12 46.15
    0 0 0 0 0 12 46.15
    1 0 0 0 0 10 38.46
    1 1 0 0 0 11 42.31
    0 0 1 0 0 13 50.00
    0 0 2 0 0 14 53.85
    0 0 0 0 0 7 26.92
    1 0 0 0 0 11 42.31
    0 2 1 0 0 11 42.31

    S18 S19 S20 TOTAL %


    1 0 0 9 40.91
    0 0 0 10 38.46
    0 0 0 10 38.46
    0 1 0 12 46.15
    0 1 0 10 38.46
    0 0 0 10 38.46
    0 0 0 11 42.31
    0 0 0 13 50.00
    1 1 0 11 42.31
    0 0 0 10 38.46
    0 0 0 13 50.00
    1 1 0 12 46.15
    2 0 0 12 46.15
    1 0 0 13 50.00
    1 0 0 12 46.15
    1 1 0 14 53.85
    0 0 12 46.15
    1 1 0 11 42.31
    0 0 0 10 38.46
    0 0 1 12 46.15

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