Biomedical Engineering Reference
In-Depth Information
Fig. 9.2
Loaves from different stage of the part baked process (Photo by C.M. Rosell). (
a
) part
baked bread, (
b
) part baked bread after frozen storage for 4 weeks, (
c
) full baked breads
9.2
Processing
9.2.1
Understanding Partially Baking Process
Partially baking process has been applied for some decades, but research regarding
structural changes occurring during pre-baking, full baking and chilling is dated in
the last decade. Barcenas et al. (
2003b
) simulated the part baking process in the dif-
ferential scanning calorimeter pans to eliminate the infl uence of water losses. The
differential scanning calorimeter was used as an oven to bake the bread dough inside
the capsules, then capsules were kept frozen, and afterward thawed and re-baked.
Two endotherms were distinguished in the thermograms when the temperature
increased from 25 to 90 °C (part baking), which were assigned to gelatinisation
process of the amorphous phase of the starch and to the melting of the more stable
crystalline structure of starch second endotherms. During re-baking only one endo-
therm was observed that corresponded to the melting or fusion endotherm. No ret-
rogradation peak was observed during frozen storage, indicating that no
crystallisation of both amylose and amylopectin was produced during that storage.
