Abstract

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 °C for a long term of w4 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.

Keywords

Bread, Frozen storage, Ice, Redistribution of water

Published in

Journal of Cereal Science
2013, Volume: 57, number: 1, pages: 120-124

UKÄ Subject classification

Food Science
Condensed Matter Physics


Publication identifier

DOI: https://doi.org/10.1016/j.jcs.2012.10.009

Permanent link to this page (URI)

https://res.slu.se/id/publ/41229