Premium
Optimization of baking parameters of part‐baked and rebaked Irish brown soda bread by evaluation of some quality characteristics
Author(s) -
Leuschner Renata G. K.,
O'Callaghan Michael J. A.,
Arendt Elke K.
Publication year - 1997
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1997.tb02122.x
Subject(s) - food science , volume (thermodynamics) , mathematics , yield (engineering) , chemistry , materials science , metallurgy , physics , quantum mechanics
Summary Part‐baked Irish brown soda bread loaves with bicarbonate levels from 0 to 2.8 % were baked, packed and stored for up to 11 days at 5 d̀C then second‐baked at 180 or 200 d̀C for various times to give an oven‐fresh end product. The quality of the rebaked bread was dependent on characteristics of the part‐baked bread, its storage conditions and the processing parameters of the second baking phase. Quality parameters evaluated were bread volume yield, crumb and crust firmness, moisture content and colour. Staling of the part‐baked bread during storage at 5 d̀C and the reversion of this process at 59 d̀C was investigated with regard to rebaking time and temperature. Rebaking conditions were optimized by evaluating the core temperature increase in the centre of the bread. Immediately after the second baking phase a post‐baking temperature increase was measured which allowed reduction of the in‐oven rebaking time. The data were modelled mathematically using least squares analyses.