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KMID : 1007520030120060727
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Food Science and Biotechnology
2003 Volume.12 No. 6 p.727 ~ p.736
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Textural Analysis for Bread Staling
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Chung, Myong-Soo
Lee, Jae-Kwon/Hur, Nam-Youn/Kim, Dong-Seob/Baik, Moo-Yeol
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Abstract
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An essential food consumed worldwide-bread rapidly loses its desirable texture and flavor qualities associated with freshness through a process known as staling. The shelf life of bread is limited by this staling, leading to economical losses in the range of one billion dollars per year. Staling mainly results in textural changes to bread, and many methods are available for characterizing bread staling with respect to its mechanical properties, such as measuring firmness, compressive stress-strain relationships, are available for measuring the texture of bread including the Instron Universal Testing Machine (Instron), Baker Compressimeter (BC), Texture Analyzer (TA), and Precision Penetrometer (PP). Since so many devices and methods are available, a comparative evaluation was recommended. However, no method was universally acceptable for measuring the physical properties of staling. In this review, we tried to provide fundamental information on methods for texturally analyzing bread, for use in academic and industrial applications.
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