Moisture Redistribution and Phase Transitions During Bread Staling

Abstract

Cereal Chem. 77(4):484-488Standard white breads were stored with or without crust at 25°C in hermetic pouches. During two weeks of storage, the crumb moisture content and water activity (a w ) decreased significantly when stored with crust. When stored without crust, moisture content and a w remained relatively unchanged. The causes of the initial firming of both breads over zero to seven days were not conclusive. But when stored beyond seven days, bread stored with crust was significantly firmer in texture and higher in amylopectin recrystallization than bread stored without crust. Moisture redistribution from crumb to crust played a significant role. This was accompanied by a decrease in freezable water in the bread crumb stored with Publication no. C-2000-0606-02R.

Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids

“…This result is in agreement with Ribotta and Bail (2007), who found reduction in crumb moisture and an increment in the crust moisture during the storage days. Baik and Chinachoti (2000) reported that bread crumb stored with crust showed reduction in moisture during the 2 weeks of storage at room temperature. Czuchajowska and Pomeranz (1989) reported that the crumb moisture decreases from approximately 450 to 435 g/kg during storage.…”

“…The gelatinization enthalpy change temperature is correlated to the retrogradation of amylopectin, which occurred during storage time (Baik & Chinachoti, 2000). The ΔH value indicated recrystallization of amylopectin with time (Baik & Chinachoti, 2000).…”

“…Some studies were carried out by several other researchers to show that the relationship between firming and water mobility in starch-based food products during storage (Baik & Chinachoti, 2000;Piazza & Masi, 1995;Ruan et al, 1996). They concluded that the redistribution of the moisture from the bread crumb to the crust during storage resulted in firmness of bread crumb attributed to moisture losses.…”

“…Lately, study was mostly conducted on bread staling during storage by assessing the changes of the crumb texture and thermal profile of wheat bread, gluten-free breads, and fiberincorporated breads (Baik & Chinachoti, 2000;Czuchajowska & Pomeranz, 1989;Dalgetty & Baik, 2006;Ribotta & Bail, 2007). No information is available regarding the shelf-life of bread prepared from plant waste source, e.g.…”

Use of Multivariate Analysis of MIR Spectra to Study Bread Staling

“…In fact, 0by maintaining bread in a proper packaging the loss of water is lowered, but staling still occurs, because of the migration of water from crumb to crust. 2,3 Another factor contributing to the staling process is the progressive increasing of interactions (cross-binding) between the proteic fraction, in particular the gluten, and residues of swollen starch granules. During ageing these interactions increase in number and strength, intensifying the perceived firmness.…”