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

Jesus Enrique Gerardo-Rodríguez, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Ana Irene Ledesma-Osuna, Elizabeth Carvajal-Millán, Jaime López-Cervantes, María Irene Silvas-García*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

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.

Original languageEnglish
Pages (from-to)352-359
Number of pages8
JournalFood Science and Technology
Volume41
DOIs
StatePublished - Jun 2021

Bibliographical note

Publisher Copyright:
© 2021, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.

Keywords

  • Gelatinization
  • Gluten network
  • Part-baked bread
  • Retrogradation
  • Starch

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