Impact of long-term frozen storage on the dynamics of water and ice in wheat bread

被引：44

作者：

Chen, Guo ^{[1
]}

Ohgren, Camilla ^{[2
]}

Langton, Maud ^{[2
]}

Lustrup, Kaare E. ^{[3
]}

Nyden, Magnus ^{[4
]}

Swenson, Jan ^{[1
]}

机构：

[1] Chalmers, Dept Appl Phys, S-41296 Gothenburg, Sweden

[2] SIK Swedish Inst Food & Biotechnol, S-40229 Gothenburg, Sweden

[3] Lantmannen Food R&D, DK-2450 Copenhagen, Denmark

[4] Chalmers, Dept Chem & Biol Engn, S-41296 Gothenburg, Sweden

来源：

JOURNAL OF CEREAL SCIENCE | 2013年 / 57卷 / 01期

基金：

瑞典研究理事会;

关键词：

Bread; Frozen storage; Ice; Redistribution of water; PARTIALLY BAKED BREAD; STRUCTURING PROTEINS; FREEZING PROCESS; BAKING PROCESS; CRUST FLAKING; DOUGH; MICROSCOPY; MOISTURE; GLUTEN; CRUMB;

D O I：

10.1016/j.jcs.2012.10.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Frozen storage of bread has a substantial impact on the dynamics of water and ice in the crumb and crust. In this study, the impact was characterized using wheat bread stored at -18 degrees C for a long term of similar to 4 months. The frozen bread incurred a considerable loss of the crumb water that migrated out and formed ice crystals on the bread surface. Such a moisture decrease underwent more rapidly for the bread stored without intact crust, suggesting the specific role of crust during frozen storage. Moisture also redistributed significantly within the frozen crumb, resulting in an elevated crumb heterogeneity of freezable water. This redistribution of freezable water was accompanied by a progressive recrystallization of the crumb-borne ice crystals, which were measured to grow into bulk sizes using a modified calorimetric procedure for analyzing the crumb samples at their as-frozen states. (c) 2012 Elsevier Ltd. All rights reserved.

引用

页码：120 / 124

页数：5

共 29 条

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