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Effect of loaf specific volume on the rate and extent of staling in bread
Author(s) -
Axford D. W. E.,
Colwell K. H.,
Cornford S. J.,
Elton G. A. H.
Publication year - 1968
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740190208
Subject(s) - volume (thermodynamics) , food science , chemistry , fermentation , thermodynamics , physics
The quantitative relationships between loaf specific volume and the rate and extent of staling in bread as measured by changes in crumb elastic modulus have been examined. The results show that loaf specific volume is a major factor in determining both the rate and extent of staling, both of which decrease in a linear manner, over the range studied, as loaf volume increases. Only two factors have been found that have a significant influence on these curves, the basic breadmaking process and the storage temperature. The influence of changes in loaf specific volume on staling characteristics is greater in bread prepared by bulk fermentation than in bread prepared by the Chorleywood Bread Process. Bread made by the Chorleywood Bread Process stales less rapidly than bread made by the conventional bulk fermentation process. The effect of loaf specific volume on the rate of staling is more marked as the storage temperature is lowered.