98 Textural stability of shelf-stable bread: Surfactant, dough conditioner, and storage temperature effects.

A. H. BARRETT, A. V. Cardello, P. Maguire, M. Richardson, G. Kaletunc, and I. A. Taub. Performance Enhancement and Nutritional Quality Team, Natick Soldier Center, U.S. Army SBCCOM, Natick, MA 01760-5018.

The effects of sucrose ester (SE) level, “Control S” dough conditioner (DC) level, and storage temperature on the mechanical, sensory and thermal characteristics of shelf-stable bread were assessed. 70g round rolls were produced using modified “Meal, Ready-to-Eat” (pouch bread) formulations in which SE and DC levels were varied between 0 and 1%. Mechanical properties were assessed by uniaxial compression and determination of modulus and fitted parameters of the following relationship: stress = (a*strain)/(((1+(b*strain))*(c-strain)), in which “a” indicates relative mechanical resistance. Sensory properties (firmness, chewiness, moistness, denseness, cohesiveness, and springiness) were evaluated using a trained texture panel, which also provided an “ideal” sample profile. Thermal properties were determined using differential scanning calorimetry. Samples were tested after baking and also after 6 and 12 weeks storage at 4, 26, and 48C. Results show that sensory firmness was correlated with sample modulus and that SE and DC were equally effective in reducing the extent of firming during storage, with no interaction evident between them. Statistical correspondence of sensory profiles with the ideal showed no sensory detriment up to 50% reduction of SE when replaced by DC. These findings suggest that dough conditioner can partially replace the current 1% SE level in pouch bread with no loss in textural quality, and can thus provide cost savings.