Profiting from Enzyme technology and Process Controls

Advancements in enzyme technology have changed the way bakery foods look and taste. These ingredients also play a large role in how products perform in the oven. Learn how to capitalize on cutting-edge enzyme technology withthe latest advancements in process controls.

Click here to read the full article - Written by Joyce Laird and published in the July 2004 issue of Baking Management

Effects of Baking Temperature on Crumb-Staling Kinetics

Publication no. C-1997-1025-04R
This study evaluated the effects of bread baking temperature on the staling kinetics of crumb. Bread dough was leavened and baked in sealed molds. Baking trials were performed at various temperatures ranging from 90 to 110°C. The crumb samples were then stored at 20°C at constant moisture, and staling was evaluated by measuring crumb elastic modulus (using an Instron dynamometer) and starch retrogradation degree (using differential scanning calorimetry).

Results show that the baking temperature greatly influences bread staling.

The lower the baking temperature, the lower the staling rate, both in terms of crumb hardening and of starch retrogradation. Starch and protein solubility was evaluated on crumb baked at 90 and 110°C. An increase in baking temperature resulted in an increase in protein insolubilization and starch granule disruption.

Copyright 1997 by the American Association of Cereal Chemists, Inc.Gabriella Giovanelli (1,2), Claudio Peri (1), and Valeria Borri. (1) DISTAM, Dept. of Food Science and Technology and Microbiology, University of Milan, via Celoria 2, 20133 Milano, Italy. (2) Corresponding author. E-mail: <tecalim@imiucca.csi.unimi.it> Cereal Chem. 74(6):710-714. Accepted June 20, 1997.

Study of Bread Staling by X-ray Diffraction Analysis

ABSTRACT

The crystallinity of bread stored at Ð18, 4 and 25¡C for up to 20 days was studied using X-ray diffraction analysis. Relative crystallinity of bread was calculated from the height of the main diffraction peaks. Bread showed a significant correlation between firmness and relative crystallinity during storage. When moisture migration from the crumb to the crust occurred during staling, the development of firmness was well described by a simple equation accounting for the combined changes in relative crystallinity and water activity.

The study of the reactions leading to the quality depletion (staling) of bakery products is a topic of considerable technological and commercial implications. For example, the amount of bread, which stales in shorter times than required by the market, is estimated to be approximately 8%.

Lara Manzacco, M. Christina Nicoli and Theodore Labuza
Department of Food Science and Nutrition - University of Minnesota
1354 Eckles Avenue - St. Paul, MN 55108 - U.S.A.
Dipartimento di Scienze degli Alimenti -Universit. degli studi DI Udine
Via Marangoni 97 - 33100 Udine - Italy

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