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Verbeke C, Debonne E, Van Leirsberghe H, Van Bockstaele F, Eeckhout M. An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads. Foods 2024; 13:224. [PMID: 38254525 PMCID: PMC10814006 DOI: 10.3390/foods13020224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 01/09/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024] Open
Abstract
Par-baking technology increases the production efficiency of bread. However, the degree of par-baking can vary significantly amongst product types and intended sales markets, leading to substantial differences in the quality attributes of the finished product. The objective of this study was to explore the impact of the degree of par-baking on the technological quality of wheat, whole wheat, and whole rye bread (95, 75, and 50% of full baking time). More specifically, this study focused on the starch pasting behavior of different flour formulations, the crumb core temperature during par-baking, and the influence of the degree of par-baking on the bread characteristics of (composite) wheat bread as a function of storage time. The quality attributes of par-baked bread (0 and 4 days after par-baking) and fully baked bread (0 and 2 days after full baking) were assessed. A reduction in the degree of par-baking from 95 to 50% resulted over time in 19.4% less hardening and 8.6% more cohesiveness for the re-baked wheat breads. Nevertheless, it also negatively impacted springiness (-9.1%) and adhesion (+475%). It is concluded that using the core temperature to define the degree of par-baking is not sufficient for bread loaves intended to be consumed over time, but the results indicate that reducing the degree of par-baking can be beneficial for certain quality aspects of the breads.
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Affiliation(s)
- Celeste Verbeke
- Ghent University, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Research Unit Cereal and Feed Technology, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; (C.V.); (E.D.); (H.V.L.)
| | - Els Debonne
- Ghent University, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Research Unit Cereal and Feed Technology, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; (C.V.); (E.D.); (H.V.L.)
| | - Hannah Van Leirsberghe
- Ghent University, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Research Unit Cereal and Feed Technology, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; (C.V.); (E.D.); (H.V.L.)
| | - Filip Van Bockstaele
- Ghent University, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Food Structure and Function Research Group, Coupure Links 653, 9000 Ghent, Belgium;
| | - Mia Eeckhout
- Ghent University, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Research Unit Cereal and Feed Technology, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; (C.V.); (E.D.); (H.V.L.)
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