Effect of loaf specific volume on the rate and extent of staling in bread
The quantitative relationships between loaf specific volume and the rate and extent of staling in bread as measured by changes in crumb elastic modulus have been examined. The results show that loaf specific volume is a major factor in determining both the rate and extent of staling, both of which d...
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| Veröffentlicht in: | Journal of the science of food and agriculture 1968-02, Vol.19 (2), p.95-101 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Axford, D. W. E. Colwell, K. H. Cornford, S. J. Elton, G. A. H. |
| description | The quantitative relationships between loaf specific volume and the rate and extent of staling in bread as measured by changes in crumb elastic modulus have been examined. The results show that loaf specific volume is a major factor in determining both the rate and extent of staling, both of which decrease in a linear manner, over the range studied, as loaf volume increases. Only two factors have been found that have a significant influence on these curves, the basic breadmaking process and the storage temperature. The influence of changes in loaf specific volume on staling characteristics is greater in bread prepared by bulk fermentation than in bread prepared by the Chorleywood Bread Process. Bread made by the Chorleywood Bread Process stales less rapidly than bread made by the conventional bulk fermentation process. The effect of loaf specific volume on the rate of staling is more marked as the storage temperature is lowered. |
| doi_str_mv | 10.1002/jsfa.2740190208 |
| format | Article |
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W. E. ; Colwell, K. H. ; Cornford, S. J. ; Elton, G. A. H.</creator><creatorcontrib>Axford, D. W. E. ; Colwell, K. H. ; Cornford, S. J. ; Elton, G. A. H.</creatorcontrib><description>The quantitative relationships between loaf specific volume and the rate and extent of staling in bread as measured by changes in crumb elastic modulus have been examined. The results show that loaf specific volume is a major factor in determining both the rate and extent of staling, both of which decrease in a linear manner, over the range studied, as loaf volume increases. Only two factors have been found that have a significant influence on these curves, the basic breadmaking process and the storage temperature. The influence of changes in loaf specific volume on staling characteristics is greater in bread prepared by bulk fermentation than in bread prepared by the Chorleywood Bread Process. Bread made by the Chorleywood Bread Process stales less rapidly than bread made by the conventional bulk fermentation process. 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The influence of changes in loaf specific volume on staling characteristics is greater in bread prepared by bulk fermentation than in bread prepared by the Chorleywood Bread Process. Bread made by the Chorleywood Bread Process stales less rapidly than bread made by the conventional bulk fermentation process. 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W. E.</au><au>Colwell, K. H.</au><au>Cornford, S. J.</au><au>Elton, G. A. H.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of loaf specific volume on the rate and extent of staling in bread</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>1968-02</date><risdate>1968</risdate><volume>19</volume><issue>2</issue><spage>95</spage><epage>101</epage><pages>95-101</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>The quantitative relationships between loaf specific volume and the rate and extent of staling in bread as measured by changes in crumb elastic modulus have been examined. The results show that loaf specific volume is a major factor in determining both the rate and extent of staling, both of which decrease in a linear manner, over the range studied, as loaf volume increases. Only two factors have been found that have a significant influence on these curves, the basic breadmaking process and the storage temperature. The influence of changes in loaf specific volume on staling characteristics is greater in bread prepared by bulk fermentation than in bread prepared by the Chorleywood Bread Process. Bread made by the Chorleywood Bread Process stales less rapidly than bread made by the conventional bulk fermentation process. The effect of loaf specific volume on the rate of staling is more marked as the storage temperature is lowered.</abstract><cop>London</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.2740190208</doi><tpages>7</tpages></addata></record> |
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| source | Wiley Online Library Journals; Periodicals Index Online |
| title | Effect of loaf specific volume on the rate and extent of staling in bread |
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