Publication no. C-1997-1025-04R |  VIEW ARTICLE

Effects of Baking Temperature on Crumb-Staling Kinetics.

Gabriella Giovanelli (1,2), Claudio Peri (1), and Valeria Borri. (1) DISTAM, Dept. of Food Science and Technology and Microbiology, University of Milan, via Celoria 2, 20133 Milano, Italy. (2) Corresponding author. E-mail: <tecalim@imiucca.csi.unimi.it> Cereal Chem. 74(6):710-714. Accepted June 20, 1997. Copyright 1997 by the American Association of Cereal Chemists, Inc.

This study evaluated the effects of bread baking temperature on the staling kinetics of crumb. Bread dough was leavened and baked in sealed molds. Cooking trials were performed at various temperatures ranging from 90 to 110°C. The crumb samples were then stored at 20°C at constant moisture, and staling was evaluated by measuring crumb elastic modulus (using an Instron dynamometer) and starch retrogradation degree (using differential scanning calorimetry). Results show that the cooking temperature greatly influences bread staling. The lower the cooking temperature, the lower the staling rate, both in terms of crumb hardening and of starch retrogradation. Starch and protein solubility was evaluated on crumb cooked at 90 and 110°C. An increase in cooking temperature resulted in an increase in protein insolubilization and starch granule disruption.