Staling kinetics of whole wheat pan bread

Georgia Ane Raquel Sehn; Caroline Joy Steel

doi:10.1007/s13197-019-04087-9

Staling kinetics of whole wheat pan bread

J Food Sci Technol. 2020 Feb;57(2):557-563. doi: 10.1007/s13197-019-04087-9. Epub 2019 Oct 16.

Authors

Georgia Ane Raquel Sehn¹, Caroline Joy Steel²

Affiliations

¹ 1Department of Food Engineering and Chemical Engineering, Santa Catarina State University (UDESC), BR 282, km 573, Pinhalzinho, Santa Catarina 89870-000 Brazil.
² 2Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, Campinas, São Paulo 13083-862 Brazil.

Abstract

Understanding the staling process of whole grain breads, especially in relation to the increase in firmness, can contribute to optimize the shelf life of these products. The aim of this work was to develop an equation (staling rate) capable of estimating the increase in firmness of whole wheat pan breads. The staling rate (K) demonstrated that the greater the bran content, the greater the increase in bread firmness (from 0.011 day^-1 for 0% replacement, to 0.174 day^-1 and 0.091 day^-1 for 30% replacement of fine and coarse bran, respectively). Thereby, we established an equation to estimate the firmness of whole wheat pan bread on a given day, considering the concentration of bran in the formulation, thus helping baking industries to predict bread behavior during storage and optimize the use of additives.

Keywords: Amylopectin retrogradation; Bread staling; Firmness; Shelf life; Wheat bran.