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Storage of parbaked bread affects shelf life of fully baked end product: a ¹H NMR study.
Food Chem. 2014 Dec 15; 165:149-56.FC

Abstract

Full baking of earlier partially baked (parbaked) bread can supply fresh bread to the consumer at any time of the day. When parbaked bread loaves were stored at -25, 4 or 23°C, the extent of crumb to crust moisture migration and amylopectin retrogradation differed with storage temperature, and the firming rate was evidently lowest during frozen storage. The extent of crumb to crust moisture migration during parbaked bread storage largely determined the mass of the fresh finished bread, and its crumb and crust moisture contents. Initial NMR proton mobility, initial resilience, the extent of amylopectin retrogradation and changes in firmness and resilience during storage of fully baked bread were affected by its crumb moisture content. The lowest firming rate was observed for finished bread resulting from parbaked bread stored at -25°C, while the highest firming rate was observed for finished bread from parbaked bread stored at 23°C.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Bosmans GM
Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: geertrui.bosmans@biw.kuleuven.be.
Lagrain B
Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
Ooms N
Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
Fierens E
Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
Delcour JA
Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.

MeSH

AmylopectinBreadFood StorageHot TemperatureMagnetic Resonance SpectroscopyWater

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25038661

Citation

Bosmans, Geertrui M., et al. "Storage of Parbaked Bread Affects Shelf Life of Fully Baked End Product: a ¹H NMR Study." Food Chemistry, vol. 165, 2014, pp. 149-56.
Bosmans GM, Lagrain B, Ooms N, et al. Storage of parbaked bread affects shelf life of fully baked end product: a ¹H NMR study. Food Chem. 2014;165:149-56.
Bosmans, G. M., Lagrain, B., Ooms, N., Fierens, E., & Delcour, J. A. (2014). Storage of parbaked bread affects shelf life of fully baked end product: a ¹H NMR study. Food Chemistry, 165, 149-56. https://doi.org/10.1016/j.foodchem.2014.05.056
Bosmans GM, et al. Storage of Parbaked Bread Affects Shelf Life of Fully Baked End Product: a ¹H NMR Study. Food Chem. 2014 Dec 15;165:149-56. PubMed PMID: 25038661.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Storage of parbaked bread affects shelf life of fully baked end product: a ¹H NMR study. AU - Bosmans,Geertrui M, AU - Lagrain,Bert, AU - Ooms,Nand, AU - Fierens,Ellen, AU - Delcour,Jan A, Y1 - 2014/05/23/ PY - 2013/11/19/received PY - 2014/03/25/revised PY - 2014/05/12/accepted PY - 2014/7/21/entrez PY - 2014/7/21/pubmed PY - 2015/12/15/medline KW - Amylopectin retrogradation KW - Bread firming KW - Gluten hydration KW - Partial baking KW - Proton mobility KW - Time domain proton nuclear magnetic resonance KW - Water diffusion SP - 149 EP - 56 JF - Food chemistry JO - Food Chem VL - 165 N2 - Full baking of earlier partially baked (parbaked) bread can supply fresh bread to the consumer at any time of the day. When parbaked bread loaves were stored at -25, 4 or 23°C, the extent of crumb to crust moisture migration and amylopectin retrogradation differed with storage temperature, and the firming rate was evidently lowest during frozen storage. The extent of crumb to crust moisture migration during parbaked bread storage largely determined the mass of the fresh finished bread, and its crumb and crust moisture contents. Initial NMR proton mobility, initial resilience, the extent of amylopectin retrogradation and changes in firmness and resilience during storage of fully baked bread were affected by its crumb moisture content. The lowest firming rate was observed for finished bread resulting from parbaked bread stored at -25°C, while the highest firming rate was observed for finished bread from parbaked bread stored at 23°C. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25038661/Storage_of_parbaked_bread_affects_shelf_life_of_fully_baked_end_product:_a_������H_NMR_study_ DB - PRIME DP - Unbound Medicine ER -