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Article: Influences of Baking and Thawing Conditions on Quality of Par-Baked French Bread
- Article from:
- Cereal Chemistry
- Article date:
- January 1, 2007
- Author:
CopyrightCopyright American Association of Cereal Chemists Jan/Feb 2007. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
We examined the effects of baking time and temperature for the preparation of par-baked French bread, and of thawing and second baking conditions on the characteristics of bread prepared from par-baked bread. Par-baked French bread with loaf volume and crumb structure comparable to fully baked bread (control) was obtained with ≥6 min baking at 218°C, which increased the crumb temperature to 97°C. Freezing, thawing, and second baking of par-baked bread decreased loaf volume by ≥100 mL. The second baking time of par-baked bread, which was adjusted to have the bread crumb subjected to 97°C for 14 min based on the crumb temperature profile, produced a darker crust of ...