The high loss rate of bread is generally known to contribute to the alarmingly high numbers in worldwide food waste. Correct storage techniques are believed to enable the reduction of preventable food waste. Therefore, the influence of storage parameters on staling and spoilage behavior of German bread within the limits of common household methods was investigated in this study. The aim was to generate reliable data for staling and spoilage using different storage methods (PE-layered microperforated paper bag, plastic bag, and fridge and bread box) to bridge the gap between consumer’s needs and scientific research questions. Everyday routines of life, such as visual inspection, were compared with microbiological techniques and were found to represent an adequate tool for microbial safety control. Visually undetectable fungal growth has not been found to result in the production of mycotoxins (fumonisins B1 and B2 and ochratoxin A) in quantifiable or harmful concentrations. Thus, disgust should prevent any foodborne health risks as the visual appearance should lead to avoiding the consumption of spoiled food before mycotoxins are produced in amounts causing adverse health effects within the limits of this experimental setup. Additionally, the storage temperature especially was found to influence the kinetics of staling processes, as a reduction accelerated the staling process. Further, crumb moisture loss was found to contradict a long shelf life but, on the other hand, an elevated humidity was shown to provoke excessive microbial growth and should therefore be observed when designing suitable storage methods. Further, the correct choice of the bread type stored and a good sanitary practice represent simply accessible ways to prolong the storage period of bread loaves.

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The rheological behaviour of dough during the breadmaking process is strongly affected by the accumulation of yeast metabolites in the dough matrix. The impact of metabolites in yeasted dough-like concentrations on the rheology of dough has not been characterised yet for process-relevant deformation types and strain rates, nor has the effect of metabolites on strain hardening behaviour of dough been analysed. We used fundamental shear and elongational rheometry to study the impact of fermentation on the dough microstructure and functionality. Evaluating the influence of the main metabolites, the strongest impact was found for the presence of expanding gas cells due to the accumulation of the yeast metabolite CO2, which was shown to have a destabilising impact on the surrounding dough matrix. Throughout the fermentation process, the polymeric and entangled gluten microstructure was found to be degraded (−37.6% average vessel length, +37.5% end point rate). These microstructural changes were successfully linked to the changing rheological behaviour towards a highly mobile polymer system. An accelerated strain hardening behaviour (+32.5% SHI for yeasted dough) was promoted by the pre-extension of the gluten strands within the lamella around the gas cells. Further, a strain rate dependency was shown, as a lower strain hardening index was observed for slow extension processes. Fast extension seemed to influence the disruption of sterically interacting fragments, leading to entanglements and hindered extensibility.

During the baking process, the functionality of the heterogeneous dough matrix changes as the composing polymers experience conformational transition processes. The thermally induced structural changes affect the involvement and functionality of the polymers in the dough matrix. With the main hypothesis being that different types and magnitudes of strain exerted during the measurement would provide information on different structural levels and interactions, SAOS rheology in multiwave mode and large deformation extensional rheometry were applied to two microstructurally different systems. The functionality of the two systems, a highly connected standard wheat dough (φ ≈ 1.1) and an aerated, yeasted wheat dough (φ ≈ 2.3), depicting limited connectivity and strength of interactions, was accessed under different deformations and types of strains. Applying SAOS rheology, starch functionality prevailed on the behavior of the dough matrix. In contrast, gluten functionality prevailed the large deformation behavior. Using an inline fermentation and baking LSF technique, the heat-induced gluten polymerization was shown to increase strain hardening behavior above 70°C. In the aerated system, the strain hardening effect became already evident under small deformation testing, as the expansion of gas cells caused a pre-expansion of the gluten strands. The expanded dough matrix of yeasted dough was further shown to be substantially subjected to degradation once the network reached beyond its maximal gas holding capacity. Using this approach, the combined impact of yeast fermentation and thermal treatment on the strain hardening behavior of wheat dough was revealed for the first time by LSF. Furthermore, the rheological properties were successfully linked to oven rise behavior: a decreasing connectivity combined with the initiation of strain hardening by fast extension processes occurring in the yeasted dough matrix during the final baking phase was linked to limited oven rise functionality prematurely around 60°C.