The Effect of Storage Temperature on the Rate of Staling and Quality of White Bread
Akolo, Mariam Ayitsa
Cardiff Metropolitan University
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Purpose – The study is carried out to assess the effect of the initial freezing of bread on the quality and staling rate when stored in chilled and ambient storage systems. Design/methodology – Sixteen (16) white bread were purchased from a bakery, twelve (12) of which were frozen at -18oC for 24 hours and four (4) of each transferred to a chilled (Frozen-Chilled FC: 5oC) and ambient (Frozen-Ambient FA: 20oC) storage systems. The remaining 4 samples were preserved for sensory analysis at -18oC . Unfrozen samples stored at 20oC was used as the control to relate the impact of the frozen system to the bread quality. Samples were analysed on day 1, day 5 and day 10 with triplicate samples from a loaf. A texture analyser was used to monitor the firmness of the crumb and the moisture content was determined using the drying method with an oven. Sensory analysis was also conducted on the FA and FC samples based on preference to determine if perceived differences by consumers exist between the samples. Findings – This study found that the frozen-ambient, FA bread had the least rate of staling and a softer while the frozen chilled, FC bread exhibited the hardest crumb texture with staling occurring at a faster rate. This findings was based on the analysis conducted on the texture of the bread which is a quality parameter attributed to bread and perceived by the consumer. However, statistical analysis conducted on the frozen-chilled and frozen-ambient samples indicated that both samples are not significantly different at p > 0.05. Research limitation – The limitation with this study is that other factors such as specific volume of the bread would have been assessed to be relate it to the moisture loss. 5 xxxxxx Practical implications – This study proposes a storage method for bread considerably adequate to delay staling by extending its shelf life for few days. Originality/value – Compared with published research on bread staling and quality, analysis was based on fully baked bread initially frozen and thawed in chilled and ambient storage temperatures. This research is beneficial to the bread industry as it will contribute in finding a solution to reduce the amount of waste while maximising profit. To the consumer, awareness of the best method of storing bread would help in reducing waste in the home.
BSc (Hons) Food Science and Technology
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