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Moisture Distribution and Microbial Quality of Part Baked Breads as Related to Storage and Rebaking Conditions
Author(s) -
Leuschner R. G. K.,
O'Callaghan M. J. A.,
Arendt E. K.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15081.x
Subject(s) - moisture , water content , water activity , food science , sorption , chemistry , modified atmosphere , mineralogy , materials science , shelf life , adsorption , geology , geotechnical engineering , organic chemistry
Storage conditions of part‐baked brown soda bread were studied as related to changes of crust and crumb moisture during rebaking at in‐oven temperatures of 180 and 200°C for 10–40 min. Baking loss during rebaking originated solely from the crust area, whereas the moisture content of the crumb remained constant. Packaging in an atmosphere of 40% CO 2 and 60% N 2 and storage at 4°C inhibited microbial contamination for 13 wk. The relationship of moisture content and water activity of part‐baked breads followed the characteristic of a sorption isotherm and was mathematically described by either a quadratic or exponential function.