The impact of postponed bread baking technology on the quality properties of Kaiser rolls and in vitro starch digestibility

Abstract

AbstractThe article presents the results of sensory and textural properties, volume, moisture, and porosity of the crumb, as well as in vitro digestibility of the starch, of the Kaiser rolls baked using traditional and deferred baking methods, particularly using the method of stopping or slowing down the fermentation process. The frozen Kaiser rolls were characterized by the highest total baking loss, and thus the smallest overbake, whereas the standard ones were characterized by the lowest total baking loss. Kaiser rolls baked from frozen dough were characterized by the highest content of resistant starch (16.4 ± 0.3 g/100 g). In contrast, products obtained via initial prebaking were characterized by the highest contribution of rapid digestible starch (38.2 ± 1.8 g/100 g). Prebaking also influenced on the highest 5‐hydroxymethylfurfural formation (44.04 ± 0.71 mg/kg) in opposite to Kaiser rolls obtained from frozen dough (5.10 ± 0.37 mg/kg).Practical applicationsThis work consists of a study of the Kaiser rolls baked using traditional and postponed baking methods such as freezing raw chunks of dough (frozen), freezing prebaked chunks (prebaked), and stopping the fermentation process in temperatures above 0 °C (postponed method). Comparison of sensory and textural properties, volume, moisture, and porosity of the crumb and in vitro starch digestibility of the Kaiser rolls baked using traditional and deferred baking method gives possibility to compare quality features of bakery products obtained with different baking technology. The results will be used to assess production methods of Kaiser rolls, both in terms of consumer acceptance and their beneficial impact on the human body.