Biomedical Engineering Reference
In-Depth Information
Table 3.5
Changes during baking and storage of bread
a
During baking
During storage
Macroscopic level
Molecular level
Macroscopic level
Molecular level
Crust
Evaporation of gases
Protein/sugar interaction
Loss of crispness for increase
in crust moisture
Water migration from crumb to
crust macromolecules
Progressive drying
Dextrinization/caramelization
Non enzymatic browning
Maillard reaction
Crumb
Water migration towards
crust
Protein coagulation
Increase in hardness
Starch retrogradation
Structure strengthening
Starch gelatinization
Crumbling tendency
Water migration exchange at
inter and intra macromo-
lecular degree
Water retention by non-starch
polysaccharides
Loss of typical flavour
Interaction among aromatic
compounds/macromolecules
Change of fat structure
Appearance of “stale bread”
fl avour
Oxidative phenomena
a
According to bread size
