Impact of long-term frozen storage on the dynamics of water and ice in wheat bread
Journal article, 2013
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.
Author
Guo Chen
SuMo Biomaterials
Chalmers, Applied Physics, Condensed Matter Physics
C. Ohgren
SIK – the Swedish Institute for Food and Biotechnology
Maud Langton
Swedish University of Agricultural Sciences (SLU)
SIK – the Swedish Institute for Food and Biotechnology
K. E. Lustrup
Lantmännen Food R&D
Flex Pack
Magnus Nydén
Chalmers, Chemical and Biological Engineering, Applied Surface Chemistry
SuMo Biomaterials
Jan Swenson
Chalmers, Applied Physics, Condensed Matter Physics
Journal of Cereal Science
0733-5210 (ISSN) 1095-9963 (eISSN)
Vol. 57 1 120-124Subject Categories
Chemical Sciences
DOI
10.1016/j.jcs.2012.10.009