Biomedical Engineering Reference
In-Depth Information
Table 8.2
Fresh baked bread alternatives (Lallemand Baking Update
2008
)
Applications
Advantages
Disadvantages
Bread types
Scratch
baking
Artisanal
and in-store
bakeries
High quality and
large variety of
Labor intensive
(skilled), costly,
time-consuming
Mainly crusty
Frozen
bread
Thaw and
sell
Facilitates
production planning
Extra costs for freezing
and frozen storage
Mainly
noncrusty
Part-
baked
bread
Brown and
serve
Freshly baked
fl avor, ambient
storage
Only small loaves,
time and temperature
of 2nd bake critical
Mainly
noncrusty
Parbaked
frozen
Fast and convenient
(reheating) bake-off
High costs due to high
volume of frozen
storage
Mainly crusty
Milton-
Keynes
Fast and convenient
(reheating)
bake-off, ambient
storage
Additional production
equipment (vacuum
cooler), 1st and 2nd
bake critical
Mainly crusty
Frozen
dough
Standard
frozen dough
Cost-effective due
to small volume of
dough stored frozen
Infl exible (time for
thawing and proofi ng)
Crusty and
noncrusty
Preproofed
frozen dough
Fast, but requires
programmable oven
to bake frozen
dough
Larger volume for
storing frozen dough,
lower volume for fi nal
products
Mainly crusty
Substrate-
limited
frozen dough
Cost-effective due
to small volume of
dough stored frozen
Flexible, but requires
special yeast
Only crusty
8.4
Reheat of Bakery Products
Retrogradation of amylose especially amylopectin is a major factor in staling of
baked products. Retrograded amylopectin reverts to its amorphous state when
approximately 50 °C temperature is applied. Nevertheless, the retrogradation of
amylose is irreversible at such low temperatures and therefore very high tempera-
ture (i.e. 140-150 °C) is required for this transformation (Walt
1971
; Karao
lu
2006b
). Unlike starch retrogradation, protein denaturation and moisture redistribu-
tion cannot be reversed by heating (Karao
ğ
lu
2006b
).
Once bread is baked, it contains open structure and it can be dried out very
quickly (Lallemand Baking Update
2008
). Many consumers refresh aged baked
products with heat to eliminate the “staling” phenomenon. However, it is well
known that a slight amount of overheating creates a pronounced toughening. The
physico-chemical mechanisms of such refreshing is not exactly understood. When a
staled bakery product is reheated up to a certain temperature, the increased fi rmness
value of crumb is signifi cantly reduced. However, after the product is re-freshened
by heat, fi rmness increases more rapidly after its re-freshened (Karao
ğ
ğ
lu
2006b
).
