Impact of Baking Bed and Baking Temperature on Stal ing of Sangak Bread

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.