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
Swedish Institute for Food and Biotechnology
Sveriges lantbruksuniversitet
K. E. Lustrup
Lantmännen Food R and D
Flex Pack
Magnus Nydén
SuMo Biomaterials
Chalmers, Kemi- och bioteknik, Teknisk ytkemi
Jan Swenson
Chalmers, Teknisk fysik, Kondenserade materiens fysik
Journal of Cereal Science
0733-5210 (ISSN) 1095-9963 (eISSN)
Vol. 57 1 120-124Ämneskategorier (SSIF 2011)
Kemi
DOI
10.1016/j.jcs.2012.10.009