Cereal Chem 64:230-236   |  VIEW ARTICLE

Texture Changes in White Bread: Effects of Processing and Storage.

U. Stollman and B. Lundgren. Copyright 1987 by the American Association of Cereal Chemists, Inc. 

Eight judges evaluated the texture attributes of the crust and crumb of white bread produced under four different sets of time-temperature conditions during preparation and fermentation of the dough, and stored from zero to seven days at room temperature (20 C). Hardly any sensory texture differences could be observed between the production lines in the freshly baked loaves that were evaluated after 2 hr. During the first two days of storage, however, the crust of bread made on the slowest production line (the longest times and the lowest temperatures) was significantly more brittle, and the soft core of the loaf was larger than in bread made on the faster production lines. Later during storage these differences disappeared, overshadowed by the effect of storage time. Storage at room temperature in aluminum foil wrapping had a more marked effect on the crust than on the crumb. The brittleness of the crust decreased drastically during the first 24 hr of storage. At the same time the crust got tougher, with maximum toughness after about 24 hr of storage. The effects of increased storage time on the crumb were a decrease in softness, the ability to roll it into a ball, and an increase in crumbliness and dryness. Maximum springback of the crumb was seen at one day of storage, and maximum stickiness to teeth after from one to three days of storage. Instrumental compression measurements of the crumb also were made using the Instron universal testing machine. Significant effects of both fermentation conditions and storage time were observed.