| Abstrakt: |
Pursuant to the performed experiments, a substantive evaluation of the deformation behavior of the crumb during the storage of bakery products is proposed, which is based on the method of the sample recoverable deflection, which allows to establish the following structural and mechanical characterizations of the crumb: firmness, firmness coefficient, elasticity modulus of the interporous walls, elastic modulus of the void structure, amount of mechanical specific energy consumed during crumb compression and leading to a change in its structure due to irreversible deformation and mechanical specific energy, associated with the restoration of the crumb structure due to reversible deformation, as well as to determine the staling speed and, if necessary, to establish the degree of freshness or staleness of bakery products by the firmness coefficient in accordance with the proposed ranges of its change. [ABSTRACT FROM AUTHOR] |
