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

• Published in: Ciência e tecnologia de alimentos Vol. 41; no. suppl 1; pp. 352 - 359
• Main Authors: GERARDO-RODRÍGUEZ, Jesus Enrique, RAMÍREZ-WONG, Benjamín, TORRES-CHÁVEZ, Patricia Isabel, LEDESMA-OSUNA, Ana Irene, CARVAJAL-MILLÁN, Elizabeth, LÓPEZ-CERVANTES, Jaime, SILVAS-GARCÍA, María Irene
• Format: Journal Article
• Language: English; Portuguese
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 01.06.2021
• Subjects: FOOD SCIENCE & TECHNOLOGY; retrogradation; gelatinization; starch; part-baked bread; gluten network
• ISSN: 0101-2061; 1678-457X; 1678-457X
• DOI: 10.1590/fst.06820

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.