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Moisture distribution and microbial quality of part baked breads as related to storage and rebaking conditions.

Author(s) : LEUSCHNER R. G. K., O'CALLAGHAN M. J. A., ARENDT E. K.

Type of article: Article

Summary

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 minutes. 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 weeks.

Details

  • Original title: Moisture distribution and microbial quality of part baked breads as related to storage and rebaking conditions.
  • Record ID : 2000-3112
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 64 - n. 3
  • Publication date: 1999/05
  • Document available for consultation in the library of the IIR headquarters only.

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