Effect of part-baking time, freezing rate and storage time on part-baked bread quality

• Autor(a) principal: GERARDO-RODRÍGUEZ,Jesus Enrique
• Data de Publicação: 2021
• Outros Autores: RAMÍREZ-WONG,Benjamín, TORRES-CHÁVEZ,Patricia Isabel, LEDESMA-OSUNA,Ana Irene, CARVAJAL-MILLÁN,Elizabeth, LÓPEZ-CERVANTES,Jaime, SILVAS-GARCÍA,María Irene
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500352
• topic: gluten network; gelatinization; part-baked bread; retrogradation; starch

Abstract In the baking industry, different processes and methods of freezing have been used for breadmaking to preserve a quality comparable to that of fresh bread. In this study, the effect of part-baking time, freezing rate, and frozen storage time on part-baked French bread quality was determined. The bread was part-baked for 0, 3 and 6 min, frozen at slow (0.15 °C/min) and fast (1.75 °C/min) freezing rates, stored under freezing conditions for up to 56 days and thawed every 14 days. Part-baked bread was rebaked, and the SV and firmness at 2, 24 and 48 h were obtained. An experiment with a factorial design of 3×2×5 (3 part-baking time, 2 freezing rates and 5 frozen storage times) with analysis of variance (ANOVA) at a confidence level of 95% was carried out. The highest SV was ​​obtained at 6 min of part-baking at a slow freezing rate and decreased as the frozen storage time increased. In contrast, TPA showed that bread firmness increases when the specific volume decreases, and the highest firmness is at 0 min of part-baked time. Relatively long part-baking times allow for firm crumb formation with limited damage to the structure and therefore bread with optimal quality.