The Phenomenon Of Bread Aging And Its Influencing Factors
Sep 03, 2020
(5) Temperature
Various aging phenomena are related to temperature. The rate of internal tissue hardening is the fastest at a low temperature of -6.7℃～10℃ (20℉～50℉), and a high temperature exceeding 35℃ (95℉) is most likely to affect the color and fragrance, so 21.1℃～35℃(70 ℉～95℉) is the most suitable storage temperature for bread. Frozen at low temperatures between -32°C and -28.9°C (0°F~-20°F). After a day of freezing, all the factors affecting aging cease. The internal structure of bread (bread meat) can be softened at 48.9°C (120°F) or higher when it is hardened, but it becomes ineffective after repeated 2 to 3 times.
(6) Emulsifier
Since emulsifiers can increase bread softness, they are used as anti-aging agents. The emulsifier will link with the amylose in the starch granules to prevent the amylose from freeing out, so it will not increase the strength of the internal tissue of the bread when it is just baked. On the other hand, the emulsifier does not have the same effect on pullulan, so it will still cause the hardening of the internal tissue during storage, and will not slow down the movement of water from the bread meat to the outer skin, so the emulsifier can be used as The dough enhancer and the skin softener, of course, should also pay attention to the bad flavor and taste of the bread brought by chemical emulsifiers.
(7) Enzyme
Enzyme products are also used as anti-aging agents. Since enzymes slow down the movement of water molecules, it can slow down the hardening of internal tissues during storage. In the process of processing and baking, starch is affected by enzymes, so during storage, it will not be as hard as starch aging. The thermal stability and mode of action of the enzyme are very important. Pullulan can inhibit aging after being acted on by the enzyme, but it will not make the internal tissue of the bread sticky or difficult to handle when cut into slices. Generally speaking, enzyme products can solve the aging problem of bread more comprehensively than chemical emulsifiers.
