What Causes The Aging Of Bread?
Sep 08, 2020
Moisture content of bread
The aging rate of bread during storage is closely related to its moisture content. If the moisture content is reduced, the bread will become dry and hardened and slag will be accelerated, and the aging rate will increase linearly. In order to delay the aging of bread and maintain the softness of bread for a long time, the moisture content should be maintained at a certain high level without affecting the sensory and physical and chemical indexes of bread quality. In order to keep the product at a certain moisture content, many manufacturers ignore that too high moisture content can easily lead to mildew and deterioration of bread. At this time, Baiqing brand natural soft moisturizing cream and bread antiseptic preservative can be added to not only make the bread soft and moist, but also Achieve antiseptic and fresh-keeping effect.
The temperature at which the bread is stored
Temperature can directly affect the aging of bread. The aging rate is slower when the ambient temperature is above 30℃, the aging rate of bread can be accelerated in the range of -7℃-20℃, and the aging rate is the fastest at 1℃. Therefore, try to avoid passing this temperature range after the bread is baked, especially the northern manufacturers should pay attention to this!
Gluten Protein
Usually the flour has high protein content and the bread is bulky, and the aging rate is slow. Because of the high protein content, it will weaken the recrystallization of starch granules and delay the aging of the internal tissue of the bread. Bread aging is also related to the quality of gluten protein in flour. The interaction between poor quality gluten in the dough and starch particles is stronger, and this interaction will be stronger during and after baking. Therefore, bread made with poor quality flour will age faster.
Lipids
The temperature rises, the gluten protein is denatured, the binding force between lipids and proteins is weakened, and the lipids will slowly turn to combine with amylose and amylopectin. After starch gelatinization, the re-arrangement of starch molecules is inhibited due to the action of lipids, thereby playing an anti-aging effect on bread. In addition, the monomolecular form of lipids has a hydrophobic interaction with starch molecules, forming an envelope complex, inactivating amylose molecules, and restricting the reformation of gelatinized starch microcrystalline bundles.
The production process of bread
The soft dough with more water in the mixing powder is more resistant to aging than the hard dough, but the dough is too soft will also affect the final quality of the bread, and it is prone to under-baking; the bread baked with the high-speed mixing dough is soft and has the aging rate Slow, longer shelf life; too short fermentation time, the dough is immature and the bread aging rate is fast, while the fermentation time is too long, the dough matures too much and the baked bread quickly becomes dry, and it is also prone to aging.
Bread packaging materials
Packaging can keep the bread hygienic, prevent the loss of water, maintain the softness and flavor of the bread, and delay the aging of the bread, but it cannot prevent the starch from becoming β. The packaging materials used for bread should have a certain degree of air tightness and mechanical strength to more effectively prevent the bread from water dispersion and protect it from external pollution and mechanical damage.
