Biomedical Engineering Reference
In-Depth Information
8.9
Part-Baked Breads
Two different types of part-baked bread are available. These are part-baked unfrozen
and part-baked frozen (Fig.
8.6
). Part-baked unfrozen bread is obtained by baking at
low temperature without forming much of a crust and almost no crust color. Then,
part-baked bread is cooled and stored at to room temperature after packaging. The
part-baked breads contain high moisture levels and are not stabilized by a thick
crust. Thus these crust tend to wrinkle after baking. The shelf life of this type of
part-baked bread is limited because of its high moisture content, The mold growth
needs to be prevented using high levels of preservatives and/or applying controlled
atmospheric packaging. During the second baking, desired crust color and fl avor are
generated. In this case the baking time and temperature remain critical (Lallemand
Baking Update
2008
; Freshbake
2009
). After a slowly baking and vacuum cooling
are also used to stabilize the intermediate product. Part-baked breads could be dis-
tributed and stored at ambient conditions (Stanley et al.
2007
). The demand of the
unfrozen part-baked bread is increasing since there is no needs of the freezing step
(Freshbake
2009
).
