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标题：Effect of part-baking time, freezing rate and storage time on part-baked bread quality
其他标题：Effect of part-baking time, freezing rate and storage time on part-baked bread quality
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作者：GERARDO-RODRÍGUEZ, Jesus Enrique ; RAMÍREZ-WONG, Benjamín ; TORRES-CHÁVEZ, Patricia Isabel 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2021
卷号：41
页码：352-359
DOI：10.1590/fst.06820
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：In the baking industry, different processes and methods of freezing have been used for breadmaking to preserve a quality comparable to that of fresh bread. In this study, the effect of part-baking time, freezing rate, and frozen storage time on part-baked French bread quality was determined. The bread was part-baked for 0, 3 and 6 min, frozen at slow (0.15 °C/min) and fast (1.75 °C/min) freezing rates, stored under freezing conditions for up to 56 days and thawed every 14 days. Part-baked bread was rebaked, and the SV and firmness at 2, 24 and 48 h were obtained. An experiment with a factorial design of 3×2×5 (3 part-baking time, 2 freezing rates and 5 frozen storage times) with analysis of variance (ANOVA) at a confidence level of 95% was carried out. The highest SV was obtained at 6 min of part-baking at a slow freezing rate and decreased as the frozen storage time increased. In contrast, TPA showed that bread firmness increases when the specific volume decreases, and the highest firmness is at 0 min of part-baked time. Relatively long part-baking times allow for firm crumb formation with limited damage to the structure and therefore bread with optimal quality.
关键词：gluten network; gelatinization; part-baked bread; retrogradation; starch.
其他关键词：gluten network;gelatinization;part-baked bread;retrogradation;starch