Moisture distribution and microbial quality of part baked breads as related to storage and rebaking conditions

Storage conditions of part-baked brown soda bread were studied as related to changes of crust and crumb moisture during rebaking at in-oven temperatures of 180 and 200 degrees C for 10-40 min. Baking loss during rebaking originated solely from the crust area, whereas the moisture content of the crumb remained constant. Packaging in an atmosphere of 40% CO2 and 60% N-2 and storage at 4 degrees C inhibited microbial contamination for 13 wk. The relationship of moisture content and water activity of part-baked breads followed the characteristic of a sorption isotherm and was mathematically described by either a quadratic or exponential function.