The Phenomenon Of Bread Aging And Its Influencing Factors
Aug 31, 2020
(4) Loss and change of fragrance:
Some aroma components in bread are more volatile, which will cause loss and change of aroma. Fresh bread usually tastes sweet, salty, and a little sour, but as time goes by, the sweetness and saltiness gradually decrease, and only the sourness remains, making the bread taste worse. In terms of smell, fresh bread usually contains the aroma of enzymes and wheat, but the alcoholic aroma of fermented enzymes gradually volatilizes, and the aroma of wheat decreases. The remaining dough flavor and starch flavor make the bread unpleasant.
(1) Bread composition
The composition of bread will affect the hardening of the internal tissue and the change of moisture. Most of the components that can increase water absorption usually have the effect of inhibiting aging. Lipids can slow down the rate of aging and improve the volume of bread; sweeteners can use their water retention to directly slow down aging. In addition, high-protein flour can increase the volume of bread, just like other components with the same function, can promote the softening of internal tissue. (Annotation: Generally speaking, if the protein content is high, the specific volume of the bread will increase, and the aging rate tends to decrease during storage. This may be because the high gluten protein content reduces the interaction between starch grains, so it can slow down the internal organization of the bread. Variety.
(2) Processing process
The processing process will affect the degree of softening of the internal tissue. Especially in the process of fermentation and providing the most suitable dough expansion, it can maximize the volume of bread and soften the internal tissue. The dough with more water content, with proper final fermentation and baking, can make the bread retain the most moisture and delay aging.
(3) Packaging
Packaging will affect the moisture, texture and flavor of the bread. Unpackaged bread is easier to lose moisture and flavor, but the internal texture is still good; the packaged bread can still maintain softness, especially when packaged when it is warm, it tastes better, but the outer skin is easy to soften.
