Abstract
Crust treatments, namely edible bread coatings, enzymatic crust modification and chemical crust modification, were introduced with the intention to minimize bread water loss during ambient storage. It was observed that compared to the treated bread, the untreated bread had significantly higher weight loss and crumb firmness after 14 days of ambient storage. A large array of materials was tested, among which hydrophobic coatings were shown to have the highest moisture barrier efficiency. In particular, the 20% candelilla wax coating (solution of 20% candelilla wax in sunflower oil), 20% beeswax coating (solution of 20% beeswax in sunflower oil) and HPMC oleogel coating (coating containing hydroxypropyl methyl cellulose oleogel) were proved to be most effective, thanks to their low affinity with water and low water vapor permeability. The application of the 20% candelilla wax coating resulted in reductions of the bread weight loss from about 30 to 13% and the crumb firmness from above 500 to 34 N after a storage period of 14 days. In addition, it was noted that the enzymatic and chemical crust modifications yielded moderately good results, but showed a significantly altered appearance of the bread crust.
Highlights
Crust is the outer part of the bread formed during baking, which is comprised of a network of denatured gluten proteins and partially gelatinized starch granules (Altamirano-Fortoul et al, 2015)
The gum-based coating made with tragacanth gum does not display any positive impact on the bread weight loss reduction on day 4 and day 14, which is likely caused by its hydrophilicity (Farahmandfar et al, 2017)
The protein-based coating, the wax-based coating as well as the oleogel coatings manifest satisfying moisture barrier properties, which might be due to their hydrophobicity
Summary
Crust is the outer part of the bread formed during baking, which is comprised of a network of denatured gluten proteins and partially gelatinized starch granules (Altamirano-Fortoul et al, 2015). With the absorption of water, the crust undergoes a glass to rubber transition, which leads to a loss of the crispy behavior (Primo-Martin et al, 2006). This can be explained by the fact that water acts as a plasticizer and the rise in the water content decreases the glass transition temperature of the materials in the crust (Altamirano-Fortoul et al, 2015). Proteins are suitable materials for edible coatings owing to their excellent mechanical and structural properties They are commonly hydrophilic and susceptible to moisture absorption (Dhall, 2013). Lipids can improve moisture barrier properties of coatings but they normally demonstrate poor mechanical strength (Falguera et al, 2011)
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