The Phenomenon Of Bread Aging And Its Influencing Factors
Aug 27, 2020
(1) Internal tissue hardening:
Crumb firming is caused by changes in starch structure. The starch granules of wheat flour are composed of amylose and amylopectin. During the baking process, the starch granules begin to swell and the amylose is freed. When the bread cools, these amyloses are linked together to form bread. Unique shape and strength; while the amylopectin remaining in the starch granules is slowly bonded together during the baking process. With the increase of storage time, the internal structure becomes stronger and harder.
(2) Changes in moisture content:
Through the volatilization and redistribution of water, it will promote aging. Unpackaged bread will lose 10% of its weight due to the volatilization of moisture, while packaged bread will lose 1% of its weight; and even if the moisture content is the same, unpackaged bread will eat drier because of water molecules. Displacement from the center to the outer skin of the bread, and from the inside of the starch to the protein.
(3) Skin softening:
In packaged bread, Crust softening is due to the increase of moisture from 12% to 28%, which makes the original dry and crispy, good taste, and high freshness skin become soft and tough. quality.
