Impact of long-term frozen storage on the dynamics of water and ice in wheat bread
Artikel i vetenskaplig tidskrift, 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.

Författare

Guo Chen

SuMo Biomaterials

Chalmers, Teknisk fysik, Kondenserade materiens fysik

C. Ohgren

Swedish Institute for Food and Biotechnology

Maud Langton

Sveriges lantbruksuniversitet (SLU)

Swedish Institute for Food and Biotechnology

K. E. Lustrup

Flex Pack

Lantmännen Food R and D

Magnus Nydén

Chalmers, Kemi- och bioteknik, Teknisk ytkemi

SuMo Biomaterials

Jan Swenson

Chalmers, Teknisk fysik, Kondenserade materiens fysik

Journal of Cereal Science

0733-5210 (ISSN) 1095-9963 (eISSN)

Vol. 57 120-124

Ämneskategorier

Kemi

DOI

10.1016/j.jcs.2012.10.009