The aim of this study was to determine the main changes in physicochemical and sensory characteristics of industrial fresh bread rolls stored in different conditions. Specific objectives were to evaluate instrumental texture, dry matter, appearance of moulds on the bread surface and sensory profile of rolls maintained for some days in controlled atmosphere. Some experimental runs were carried out utilizing several industrial bread rolls stored at two levels of R.H. (70; 95%), temperature (T = 4 degrees C; T = 24 degrees C), PCO2 (0, 100 kPa). On the basis of analysis of some physicochemical parameters and sensory evaluations, it is possible to discern the best storage conditions: 24 degrees C temperature, 70% RH, 100% CO2. Our data confirm that carbon dioxide is an effective preservative for bakery products but when storage atmosphere contains only CO2 the crumb becomes more bitter (at 24 degrees C) or more acid (at 4 degrees C) and the aftertaste increases.

Changes in physicochemical and sensory characteristics of fresh bread rolls maintained in different storage conditions

ZINNAI, ANGELA
Primo
;
VENTURI, FRANCESCA
Co-primo
;
SANMARTIN, CHIARA
;
ANDRICH, GIANPAOLO
Ultimo
2012

Abstract

The aim of this study was to determine the main changes in physicochemical and sensory characteristics of industrial fresh bread rolls stored in different conditions. Specific objectives were to evaluate instrumental texture, dry matter, appearance of moulds on the bread surface and sensory profile of rolls maintained for some days in controlled atmosphere. Some experimental runs were carried out utilizing several industrial bread rolls stored at two levels of R.H. (70; 95%), temperature (T = 4 degrees C; T = 24 degrees C), PCO2 (0, 100 kPa). On the basis of analysis of some physicochemical parameters and sensory evaluations, it is possible to discern the best storage conditions: 24 degrees C temperature, 70% RH, 100% CO2. Our data confirm that carbon dioxide is an effective preservative for bakery products but when storage atmosphere contains only CO2 the crumb becomes more bitter (at 24 degrees C) or more acid (at 4 degrees C) and the aftertaste increases.
Zinnai, Angela; Venturi, Francesca; Sanmartin, Chiara; Andrich, Gianpaolo
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11568/192823
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