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 1 120-124

Subject Categories

Chemical Sciences

DOI

10.1016/j.jcs.2012.10.009

More information

Latest update

8/18/2020