Bread staling

Maga, Joseph A.; Ponte, J. G.

doi:10.1080/10408397509527182

Cited by 68 publications

(32 citation statements)

References 14 publications

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“…In the course of subsequent storage moisture decrements in the frozen product gradually increased reaching after 12 weeks the value of about 0.70%. The shown moisture dropping tendency (loss-in-weight by drying) in stored frozen bread is essentially in agreement with the results of other authors [27,28], although there are works reporting virtually unchanged water content during 12-week frozen storage of bakery products [18,26]. An opinion prevails, however, that in the process of bread staling starch loses water in favour of gluten protein and it shifts towards the crust layer [3,20,23,28,35].…”

Section: Physico-chemical Changessupporting

confidence: 82%

“…The observed drop in digestibility of this component after storage time longer than 6 weeks was, on the other hand, presumably related to its intensified retrogradation and association. The occurrence of such destructive processes in starch chains, which lead to a significant decrease of molecular mass, has been reported by other authors [21,28].…”

Section: Physico-chemical Changesmentioning

confidence: 79%

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Quality changes during frozen storage and thawing of mixed bread

Fik¹,

Macura

2001

Nahrung

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In the present work investigations of the dependence between frozen storage time, the method of thawing (air blast at 50 degrees C and microwave), organoleptic and physico-chemical changes in bread are reported. The quality of the thawed product was analysed directly after thawing and after two days of storage at room temperature. It was found that changes in quality of bread are more affected by frozen storage than by the employed thawing method. The thawing methods had a significant (p < or = 0.01) effect on the investigated physico-chemical parameters of the product, however, their statistically significant (p < or = 0.01) effect on the sensory quality could only be revealed after two days of storage of the previously thawed bread at room temperature rather than directly after thawing. The results obtained in the present study suggest that bread which underwent microwave thawing had generally better quality in comparison with air blast thawing.

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Section: Physico-chemical Changessupporting

confidence: 82%

Section: Physico-chemical Changesmentioning

confidence: 79%

Quality changes during frozen storage and thawing of mixed bread

Fik¹,

Macura

2001

Nahrung

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“…If weak flours are used, loaves of small volume are produced which have a poor crumb structure, being too firm and lacking resilience. Additionally, hard wheats are preferred to soft wheats because their high water-absorption properties increase bread yields and resistance to staling (Maga, 1975).…”

Section: Breadmentioning

confidence: 99%

Grain quality

Blackman¹,

Payne²

1987

Wheat Breeding

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“…Estimated kinetic parameters from crumb compressibility measurements of bakes[1][2][3][4][5] Units of k depend on the value of the Avrami exponent.…”

mentioning

confidence: 99%

A kinetic study of bread staling by differential scanning calorimetry. The effect of loaf specific volume

Fearn¹,

Russell²

1982

J Sci Food Agric

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Changes in the starch fraction of bread at 21°C have been measured as a function of loaf specific volume using differential scanning calorimetry (DSC). Data from five bakes were fitted by Avrami equations 4 = exp ( A n ) (where 4 is the fraction of the total thermal change still to occur) using an iterative non-linear least squares procedure which enabled simultaneous estimation of limiting value, rate constant ( k ) and Avrami exponent (n). The method allowed the fit of a number of different models to be tested. It was concluded that Avrami exponents from each bake were the same and < 1 and that the rate constants were also equal. For comparison, crumb cornpressibility measurements were made on the same loaves used for DSC. These data were also analysed in a similar way. An adequate fit in this case was given by an Avrami exponent of 1 ; however, rate constants appeared to vary with loaf specific volume.

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Bread staling

Cited by 68 publications

References 14 publications

Quality changes during frozen storage and thawing of mixed bread

Quality changes during frozen storage and thawing of mixed bread

Grain quality

A kinetic study of bread staling by differential scanning calorimetry. The effect of loaf specific volume

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