Effect of loaf specific volume on the rate and extent of staling in bread

Axford, D. W. E.; Colwell, K. H.; Cornford, S. J.; Elton, G. A. H.

doi:10.1002/jsfa.2740190208

Cited by 102 publications

(48 citation statements)

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“…These results were similar to those reported [19,22] who reported that breads with higher specific volume values had softer crumb texture. However, there are combined reports in the literature on sourdough fermentation and its effect on bread specific volume.…”

Section: Physical Characteristics Of Breadssupporting

confidence: 91%

Impact of Sorghum and Nabag (<i>Ziziphusspina-Christi</i>) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread

Karrar¹

2016

AJHR

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Sourdoughs were produced from sorghum and nabag flour using Lactobacillus plantarum and L. brevis and added to a basic bread formulation (10% and 20% addition levels). Dough fermentation, quality and shelf life of wheat bread were examined. Acidification characteristics (pH and total titratable acidity), total bacteria count, fermentation end-products (malic acid, lactic acid, acetic acid, citric acid, succinic acid, fumaric acid and ethanol) and soluble carbohydrates (arabinose, galactose and glucose) contents were measured during both sorghum sourdough and nabag sourdough. Some differences between L. plantarum and L. brevis in acidification properties, fermentation end-products and soluble carbohydrates availability were observed both in sorghum sourdough and nabag sourdough. Addition of sorghum and nabag sourdough starters progressively decrease pH and increased TTA values compared to the control dough and bread. Addition of sorghum and nabag sourdough significantly decreased dough water absorption and increased maximum gas fermentation height, total gas volume, gas retention volume, thereby sorghum and nabag sourdough has positive effect to improve of the fermentation properties of dough. The results showed that dough prepared with 10% and 20% sorghum and nabag sourdough starters had a positive impact on bread quality properties, whereas nabag sourdough starters showed higher volume and moisture content and better textural properties during storage than samples of sorghum sourdough and control.

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Section: Physical Characteristics Of Breadssupporting

confidence: 91%

Impact of Sorghum and Nabag (<i>Ziziphusspina-Christi</i>) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread

Karrar¹

2016

AJHR

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“…It seems reasonable, therefore, to predict that CF bread will be initially firmer than CBP bread when freshly baked. Axford et al 16 have reported experimental data which tend t o support this prediction. …”

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confidence: 65%

Bread staling: I.—Experimental study

Willhoft

1971

J Sci Food Agric

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Starting with a typical baker's dough, a model system was constructed in order to examine whether moisture re-distributed itself bet ween the two principal components, gluten and starch, of crumb during ageing.It was estimated that up to 30 % of the moisture associated with thegluten fraction, migrated to the starch during I20 h of storage of the baked system at 2J"c. The rate of migration decreased upproximately exponentially with time. Moisture from the gluten was also found to migrate to the starch during baking, but at an accelerated rate. The rate of moisture migrution in the model system, both at 100 and 2 5 "~. was consistent with a diffusion-controlled process involving migration of the gluten-released moisture to the gluten-starch interface. Experimental results show that staling of bread involves (in addition to the generally accepted retrogradation of the starch) an irreversible modification in the water structure of the gluten, leading to the formation of labile water, which becomes available for absorption by the incompletely gelatinised starch. Since the gluten forms the continuous matrix of the crumb, the modification results in a rigidification or firming process.Separation of the components of dough was achieved by ultra-centrifugation.

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“…Initial measurements were taken at the time of crumb cutting. The limiting value of crumb hardness (the highest possible value) was determined from the hardness of cut crumbs stored at 4.7℃ for 10 days, as reported by Axford et al (1968). The staling rate constant of breads (SRC) and the retrogradation rate constant of starch in breads (RRC) were obtained using the method developed by Yamauchi et al (2001).…”

Section: Dough Properties and Bread Evaluationmentioning

confidence: 99%

The Staling and Texture of Bread Made Using the Yudane Dough Method

Yamauchi

Yamada

Murayama

et al. 2014

FSTR

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White breads with Yudane dough (Yudane bread) were made from commercial hard flour by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a ratio of 1:1. The dough at 20 and 40% (w/w, flour base) was added to the total bread dough. In the Yudane bread making method, an extended final proof, lower dough gas retention and gassing power, as well as specific loaf volume were observed compared to conventional bread making (control) without Yudane dough. Also, the moisture content of the Yudane breads increased with increasing water absorption for bread making. The total and reducing saccharide and maltose contents in the water-soluble fraction of Yudane bread also increased with the volume of added Yudane dough. The Yudane breads were very soft just after baking, and the staling (temporal changes in hardness) and starch retrogradation of the breads were somewhat reduced compared to the control. Further, the breads showed generally larger cohesiveness, i.e., the index of bread elasticity. Kinetic analysis indicated reduced bread staling and starch retrogradation rates compared to control. The data showed that the slow staling and unique texture of the Yudane breads were mainly due to the high moisture content, saccharide contents, and flour amylases-modification of swollen and gelatinized starch in the breads, which was related to the higher water absorption and starch swelling and gelatinization levels of the added Yudane dough.Keywords: bread, staling, texture, starch, retrogradation IntroductionRecently, Yudane bread, which has a slightly sweet taste and texture that is similar to cooked rice, has become very popular in Japan and new items produced using the Yudane dough bread making method (Yudane method) are continuously being developed. The market scale of this bread is now more than a hundred billion yen and sales are continuing to increase in Japan.In this regard, the Yudane method has recently became the main bread making process, especially in large-scale Japanese bakeries.However, the reasons why Japanese consumers prefer this bread and the basis for its increasing popularity are not yet sufficiently clarified. On the other hand, the particular texture and starch properties of bread produced using this method were partially investigated in comparison with conventional bread produced by some of the large-scale Japanese bakeries (Shibata and Kato, 2001;Fukazawa and Kainuma, 2004). Naito et al. (2005) also reported that the microstructure and gluten network of this bread differed from those of conventional bread. In addition, it was reported that the bread contained higher levels of dextrin and reducing saccharides (Yamada et al., 2004).However, no detailed studies investigating bread quality and texture, in particular staling, have been carried out with respect to H. Yamauchi et al. 1072 the Yudane method. Hence, differences in the quality and staling of Yudane bread and conventional bread (control) require elucidation.Thus, in this study, the bread making qual...

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Effect of loaf specific volume on the rate and extent of staling in bread

Cited by 102 publications

References 0 publications

Impact of Sorghum and Nabag (<i>Ziziphusspina-Christi</i>) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread

Impact of Sorghum and Nabag (<i>Ziziphusspina-Christi</i>) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread

Bread staling: I.—Experimental study

The Staling and Texture of Bread Made Using the Yudane Dough Method

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Effect of loaf specific volume on the rate and extent of staling in bread

Cited by 102 publications

References 0 publications

Impact of Sorghum and Nabag (&lt;i&gt;Ziziphusspina-Christi&lt;/i&gt;) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread

Impact of Sorghum and Nabag (&lt;i&gt;Ziziphusspina-Christi&lt;/i&gt;) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread

Bread staling: I.—Experimental study

The Staling and Texture of Bread Made Using the Yudane Dough Method

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Product

Resources

About

Impact of Sorghum and Nabag (<i>Ziziphusspina-Christi</i>) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread

Impact of Sorghum and Nabag (<i>Ziziphusspina-Christi</i>) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread