title: The impact of baking time and bread storage temperature on bread crumb properties.
abstract: Two baking times (9 and 24 min) and storage temperatures (4 and 25 °C) were used to explore the impact of heat exposure during bread baking and subsequent storage on amylopectin retrogradation, water mobility, and bread crumb firming. Shorter baking resulted in less retrogradation, a less extended starch network and smaller changes in crumb firmness and elasticity. A lower storage temperature resulted in faster retrogradation, a more rigid starch network with more water inclusion and larger changes in crumb firmness and elasticity. Crumb to crust moisture migration was lower for breads baked shorter and stored at lower temperature, resulting in better plasticized biopolymer networks in crumb. Network stiffening, therefore, contributed less to crumb firmness. A negative relation was found between proton mobilities of water and biopolymers in the crumb gel network and crumb firmness. The slope of this linear function was indicative for the strength of the starch network.
authors.affiliation: Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. geertrui.bosmans@biw.kuleuven.be
authors.forename: Geertrui M
authors.initials: GM
authors.lastname: Bosmans
authors.forename: Bert
authors.initials: B
authors.lastname: Lagrain
authors.forename: Ellen
authors.initials: E
authors.lastname: Fierens
authors.forename: Jan A
authors.initials: JA
authors.lastname: Delcour
mesh_terms: D001939:Bread / Q000032:analysis*; D003296:Cooking / Q000379:methods*; D061353:Food Storage; D013696:Temperature
keywords: Amylopectin retrogradation; Baking time; Bread firming; CPMG; Carr–Purcell–Meiboom–Gill; DM; DSC; FID; FW; Gluten hydration; LR (1)H NMR; Low resolution proton nuclear magnetic resonance; MC; Proton mobility; Storage temperature; T(2); Water diffusion; arbitrary units; au; differential scanning calorimetry; dry matter; free induction decay; freezable water; low resolution proton nuclear magnetic resonance; melting enthalpy of ice; melting enthalpy of ice in the sample; melting enthalpy of retrograded amylopectin; moisture content; spin–spin relaxation time; ΔH(AP); ΔH(ice); ΔH(melting)