Impact of selected baking and vacuum cooling parameters on the quality of toast bread - Journal of Food Science and Technology

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ID: 268277
2021
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Abstract
Vacuum cooling of baked goods can deliver many advantages in terms of product quality and productivity, such as higher volumes and shorter cooling times. However, the associated high costs and the need to adjust baking protocols are of relevance and more information is needed. This paper examines the influence of two main baking protocol parameters on the quality of toast bread, i.e. oven temperature and baking time reduction. Resulting toast bread characteristics including specific bread volume, concavity, browning index, crust and crumb hardness and aw-value were analysed as well as process-dependent core temperature and water loss. In order to compensate for water loss during vacuum cooling and still achieve optimal toast bread quality, a final bread core temperature of 98 °C at the end of baking gave best results, regardless of oven temperature. It was further shown that cooling time can be reduced by a factor of 10 if the baking protocol is optimally adjusted, hinting at a huge potential to increase productivity for industrial applications. In summary, it can be stated that vacuum cooling requires a tailored reduction in baking time in order to compensate for water loss from vacuum cooling while retaining sufficient structural cohesion to resist deformation of the bread.
Reference Key
kinner2021journalimpact1 Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Mathias Kinner;Ramona Rüegg;Claudia A. Weber;Jürg Buchli;Ludwig Durrer;Nadina Müller;Mathias Kinner;Ramona Rüegg;Claudia A. Weber;Jürg Buchli;Ludwig Durrer;Nadina Müller;
Journal Journal of food science and technology
Year 2021
DOI
doi:10.1007/s13197-020-04945-x
URL
https://link.springer.com/article/10.1007/s13197-020-04945-x
Keywords
food science nutrition general chemistry/food science

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