The application of the ultrasonic method for evaluating the porosity of bread

Abstract

For evaluation by using acoustic methods bread is complex structure due to its geometric shape, density and porosity. This article reviews the use of direct and indirect acoustic measurement methods for evaluating the porosity of bread. The basic principle along with advantages and shortcomings of such methods is explained. Physical-mechanical properties of bread are described, along with mathematical equations, which are necessary for their theoretical calculation. The ability to determine physical-mechanical properties of bread (like porosity) is necessary, because they are directly linked to the quality of the product from the consumer’s point of view. Basic ingredients of bread are also briefly described. Ultrasonic waves are very suitable for the evaluation of porous food products due to their physical properties and wide range of operating frequencies. Correct preparation of the measurement sample is required for accurate results therefore guidelines are presented. This article can be of benefit to researchers, specializing in the evaluation of porous structures like bread.