Quality changes during frozen storage and thawing of mixed bread

Abstract

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.

Effect of partial baking, storage and rebaking process on the quality of white pan bread

“…Because crumb firming is related to starch retrogradation during bread storage, studies on bread staling have mainly focused on starch modifications and starch-gluten interactions in bread crumb (Martin et al, 1991;Giovanelli et al, 1997). Numerous studies aimed at prolonging bread's period of freshness and suitability reveal that the process of aging can be retarded by adding to the dough certain additives as antistaling agents, such as fat, milk, whey, enzymatic or other preparations (Rogers et al, 1998;Xu et al, 1992;Fik & Macura, 2001). However, bread rapidly loses freshness (texture and flavour) at present, despite intensive effort.…”

Physical properties of fresh and frozen stored, microwave-reheated breads, containing hydrocolloids

“…In this work microwave heating is applied, which, according to Fik and Macura (2001), results in breads after frozen storage with better quality in comparison with air blast thawing.…”

Effect of Storage Conditions on the Solubility and Viscosity of β‐Glucan Extracted from Bread under In Vitro Conditions

“…However, the moisture contents of each of the breads were similar ( P > 0.05) at 4, 28, and 56 d of frozen storage, though there was a significant increase ( P ≤ 0.05) in crumb moisture at day 7 for the 1.5 g β‐glucan/serving bread with added gluten and at day 14 for the control and the 1.5 g β‐glucan/serving bread. A reduction in bread moisture was reported by Fik and Macura (2001) during frozen storage, though the storage period was only for 14 d.…”