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• W2028561616 abstract "The effect of frozen storage time of par-baked bread on the bread crumb and staling of bread obtained after thawing and full baking is described. The moisture content, hardness and retrogradation enthalpy of the amylopectin were determined in the par-baked bread and in the full baked bread after 7, 14, 28 and 42 days of frozen storage at −25 °C. In addition, the effect of frozen storage on the crumb microstructure was analyzed by cryo scanning electron microscopy (Cryo-SEM). The moisture content of both partially and full baked bread decreased with the time of frozen storage. The crumb hardness of the par-baked bread after different periods of frozen storage was kept constant, while that of their full baked counterpart increased with the time of frozen storage. In both types of breads, the enthalpy of amylopectin retrogradation did not vary with the period of frozen storage. The staling, measured as hardness increase and amylopectin retrogradation, increased along the frozen storage. The changes observed on the frozen par-baked bread after thawing were attributed to the damage of bread structures produced by the ice crystallization, and the microstructure study support that conclusion." @default.
• W2028561616 created "2016-06-24" @default.
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• W2028561616 date "2006-04-01" @default.
• W2028561616 modified "2023-10-12" @default.
• W2028561616 title "Effect of frozen storage time on the bread crumb and aging of par-baked bread" @default.
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• W2028561616 doi "https://doi.org/10.1016/j.foodchem.2005.01.023" @default.
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