Effect of loaf specific volume on the rate and extent of staling in bread
D. W. E. Axford, K. H. Colwell, S. J. Cornford, G. A. H. Elton
Journal of the Science of Food and Agriculture
Abstract
Abstract The quantitative relationships between loaf specific volume and the rate and extent of staling in bread as measured by changes in crumb elastic modulus have been examined. The results show that loaf specific volume is a major factor in determining both the rate and extent of staling, both of which decrease in a linear manner, over the range studied, as loaf volume increases. Only two factors have been found that have a significant influence on these curves, the basic breadmaking process and the storage temperature. The influence of changes in loaf specific volume on staling characteristics is greater in bread prepared by bulk fermentation than in bread prepared by the Chorleywood Bread Process. Bread made by the Chorleywood Bread Process stales less rapidly than bread made by the conventional bulk fermentation process. The effect of loaf specific volume on the rate of staling is more marked as the storage temperature is lowered.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
storage temperature affects rate of staling
“The effect of loaf specific volume on the rate of staling is more marked as the storage temperature is lowered.”
Chorleywood Bread Process affects staling rate
“Bread made by the Chorleywood Bread Process stales less rapidly than bread made by the conventional bulk fermentation process.”
loaf specific volume affects rate and extent of staling
“The results show that loaf specific volume is a major factor in determining both the rate and extent of staling, both of which decrease in a linear manner, over the range studied, as loaf volume incre...”