Moisture Distribution and Microbial Quality of Part Baked Breads as Related to Storage and Rebaking Conditions
Renata Leuschner, Michael O’Callaghan, Elke K. Arendt
Journal of Food Science
Abstract
ABSTRACT Storage conditions of part‐baked brown soda bread were studied as related to changes of crust and crumb moisture during rebaking at in‐oven temperatures of 180 and 200°C for 10–40 min. Baking loss during rebaking originated solely from the crust area, whereas the moisture content of the crumb remained constant. Packaging in an atmosphere of 40% CO 2 and 60% N 2 and storage at 4°C inhibited microbial contamination for 13 wk. The relationship of moisture content and water activity of part‐baked breads followed the characteristic of a sorption isotherm and was mathematically described by either a quadratic or exponential function.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
moisture content relationship water activity
“The relationship of moisture content and water activity of part‐baked breads followed the characteristic of a sorption isotherm and was mathematically described by either a quadratic or exponential fu...”
baking loss originated crust area
“Baking loss during rebaking originated solely from the crust area, whereas the moisture content of the crumb remained constant.”
microbial contamination inhibited part-baked brown soda bread
“Packaging in an atmosphere of 40% CO2 and 60% N2 and storage at 4°C inhibited microbial contamination for 13 wk.”