This research has been part-funded by grant aid under the Food Sub-Programme of the Operational Programme for Industrial Development which is administered by the Dept. of Agriculture, Food & Forestry and supported by National and EU funds.
Moisture Distribution and Microbial Quality of Part Baked Breads as Related to Storage and Rebaking Conditions
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 64, Issue 3, pages 543–546, May 1999
How to Cite
Leuschner, R. G. K., O'Callaghan, M. J. A. and Arendt, E. K. (1999), Moisture Distribution and Microbial Quality of Part Baked Breads as Related to Storage and Rebaking Conditions. Journal of Food Science, 64: 543–546. doi: 10.1111/j.1365-2621.1999.tb15081.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 8/28/98; revised 1/4/99; accepted 1/18/99
- modified atmosphere packaging;
- water activity
Storage conditions of part-baked brown soda bread were studied as related to changes of crust and crumb moisture during rebaking at in-oven temperatures of 180 and 200°C for 10–40 min. Baking loss during rebaking originated solely from the crust area, whereas the moisture content of the crumb remained constant. Packaging in an atmosphere of 40% CO2 and 60% N2 and storage at 4°C inhibited microbial contamination for 13 wk. The relationship of moisture content and water activity of part-baked breads followed the characteristic of a sorption isotherm and was mathematically described by either a quadratic or exponential function.