Effect of Baking Procedure and Storage on the Pasting Properties and Staling of Part-Baked and Rebaked White Pan Bread Crumb

Abstract

In this investigation, the white pan breads were part-baked for 10, 15, 20 minutes at 230°C with and without calcium propionate (0.2%), were stored at room temperature (20°C) for 3, 5, 7 days wrapped with two polyethylene bags. After storage, baking time of part-baked breads was completed to the baking time of control breads (25 minutes). Breads were subjected to softness analysis and pasting properties of bread crumb were determined using the Brabender Amylograph. Addition of Ca-propionate decreased softness value of crumb of bread rebaked after part-baked, while the peak, holding end and cooling end viscosities increased. The increase in initial baking time resulted in a decrease in the pasting temperature and softness value and an increase in the bump area and viscosity of the rebaked bread crumb. Bump area, water activity, softness value and peak, holding end and cooling end viscosities of crumb of the rebaked bread after part-baking decreased with longer (intermediate storage) time. Peak viscosity and water activity significantly correlated with softness of bread crumb rebaked following part-baking and storage at room temperature. Rebaking bread for 10 and 15 minutes after storage of 3 and 7 days at room temperature resulted in softer crumb than the control group.