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Moisture Distribution and Microbial Quality of Part Baked Breads as Related to Storage and Rebaking Conditions |
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| Authors: | R. G. K. Leuschner M. J. A. O'Callaghan E. K. Arendt |
| Affiliation: | Author Leuschner formerly with the National Food Biotechnology Centre, and Dept. of Food Technology, Univ. College Cork, is now with Unilever Research Colworth, Sharnbrook, Bedford MK44 1LQ, UK.;Author Arendt is affiliated with the Dept. of Food Technology and author O'Callaghan is with the Dept. of Applied Mathematics, Univ. College Cork, Ireland. |
| 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% CO2 and 60% N2 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. |
| Keywords: | partbaked breads modified atmosphere packaging water activity |