Abstract:
The mode of heat and mass transfer during baking of
bakery products is an important
factor determining the quality of the final product
. The heating rate could alter the starch
properties during gelatinization and affect the qua
lity of products after baking and
during aging. Sangak is a kind of Iranian flat brea
d baked on the hot pebble gravels. The
aim of this study was to evaluate the impacts of ba
king beds (gravel and metal beds) and
baking temperatures (280, 310 and 340°C) on staling
of Sangak bread during storage at
20°C. The mean value of the measured heating rate of
bread baked on gravel bed was
higher than that in bread baked on metal bed. In th
e case of baking on gravel bed, unlike
baking on the metal bed, the increase of baking tem
perature had no significant effect on
all quality parameters (moisture content, firmness
and freezable water of breads, etc).
Recrystallization of amylopectin seemed not to be r
elated to the baking condition. During
aging, the firmness of bread baked on gravel bed wa
s significantly lower than that for
bread baked on the metal bed and baking at higher t
emperature and shorter time
resulted in the increment of moisture content and t
he decrease of firmness. As a
consequence, baking on gravels and higher baking te
mperature increased the heating
rate, which led to reduction of the staling kinetic
of Sangak bread.
Keywords:
Amylopectin retrogradation, Bread Firmness, Freeza
ble water, Heating rate,
Unfreezable water.
