Application of Extrusion Technology to Prepare Bread Crumb, A Comparison with Oven Method

Bread Crumb Preparation by Extrusion Technology

Abstract

The current research project was designed to conclude the upshot of extrusion cooking temperature on the properties and acceptability of bread crumb. Bread crumbs were obtained by drying the bread, maintaining moisture up to 3-8% and then broken down using hammer mill or crusher which breaks the bread into bread crumbs. Significantly highest moisture contents 7.26% was observed in oven baked bread crumb as compared to 6.25% in bread crumb prepared by extrusion cooking method. The highest bulk density (28.13 g/100 L) was observed in extruded bread crumb  whereas, the oven baked bread crumbs showed lower bulk density (7.03 g/100 L). The fat uptake of extruded and oven baked bread crumbs were
found 0.516 mg/g and 0.493 mg/g, respectively. The extruded bread crumb showed higher water binding capacity as 34.76 g H2O/kg as compared to oven baked bread crumb which showed 27.92 g H2O/kg. Sensory evaluation of extruded and oven baked bread crumbs depicted that bread crumbs prepared from extrusion cooking methods got significantly higher scores for taste, flavour and over all acceptability as compared to those prepared by oven baked method. As far as crispiness is concerned oven baked bread crumbs got comparatively higher scores. Moreover, it was concluded that the treatment T2 of extruded bread crumbs got more sensory scores than oven baked bread crumbs.