Impact of humidified baking on crust and crumb properties of open bread during storage

Humidified baking was investigated in the light of producing breads envisaged to have better quality and freshness. Open bread loaves were prepared using the straight dough method where baking was performed with or without humidity at three levels of temperatures of 185, 195 and 205°C, and baking ti...

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Main Authors: Mohd Jusoh, Yanti Maslina, Chin, Nyuk Ling, Yusof, Yus Aniza, Abdul Rahman, Russly
Format: Article
Language:English
Published: Japanese Society for Food Science and Technology 2013
Online Access:http://psasir.upm.edu.my/id/eprint/28756/1/Impact%20of%20humidified%20baking%20on%20crust%20and%20crumb%20properties%20of%20open%20bread%20during%20storage.pdf
http://psasir.upm.edu.my/id/eprint/28756/
https://www.jstage.jst.go.jp/article/fstr/19/1/19_29/_article
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spelling my.upm.eprints.287562016-09-02T00:53:55Z http://psasir.upm.edu.my/id/eprint/28756/ Impact of humidified baking on crust and crumb properties of open bread during storage Mohd Jusoh, Yanti Maslina Chin, Nyuk Ling Yusof, Yus Aniza Abdul Rahman, Russly Humidified baking was investigated in the light of producing breads envisaged to have better quality and freshness. Open bread loaves were prepared using the straight dough method where baking was performed with or without humidity at three levels of temperatures of 185, 195 and 205°C, and baking times of 25, 30 and 35 min. Baked breads were evaluated by measuring its crust color and thickness, and bread crumb moisture content and firmness. Humidified baking has no significant effect in enlightening bread crust color (P > 0.05) but significantly reduced the crust thickness (P < 0.001) and increased the initial moisture content (IMC) of bread crumb. The higher IMC of bread crumb led to a higher final moisture content (FMC) of bread during storage and these helped to reduce the firming rate of bread during a 96 h storage especially for the lower baking temperatures and times. Significant differences (P < 0.001) were observed on crust color and thickness, and bread crumb moisture content and firmness as effect of baking temperature and time. Japanese Society for Food Science and Technology 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/28756/1/Impact%20of%20humidified%20baking%20on%20crust%20and%20crumb%20properties%20of%20open%20bread%20during%20storage.pdf Mohd Jusoh, Yanti Maslina and Chin, Nyuk Ling and Yusof, Yus Aniza and Abdul Rahman, Russly (2013) Impact of humidified baking on crust and crumb properties of open bread during storage. Food Science and Technology Research, 19 (1). pp. 29-37. ISSN 1344-6606; ESSN: 1881-3984 https://www.jstage.jst.go.jp/article/fstr/19/1/19_29/_article 10.3136/fstr.19.29
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Humidified baking was investigated in the light of producing breads envisaged to have better quality and freshness. Open bread loaves were prepared using the straight dough method where baking was performed with or without humidity at three levels of temperatures of 185, 195 and 205°C, and baking times of 25, 30 and 35 min. Baked breads were evaluated by measuring its crust color and thickness, and bread crumb moisture content and firmness. Humidified baking has no significant effect in enlightening bread crust color (P > 0.05) but significantly reduced the crust thickness (P < 0.001) and increased the initial moisture content (IMC) of bread crumb. The higher IMC of bread crumb led to a higher final moisture content (FMC) of bread during storage and these helped to reduce the firming rate of bread during a 96 h storage especially for the lower baking temperatures and times. Significant differences (P < 0.001) were observed on crust color and thickness, and bread crumb moisture content and firmness as effect of baking temperature and time.
format Article
author Mohd Jusoh, Yanti Maslina
Chin, Nyuk Ling
Yusof, Yus Aniza
Abdul Rahman, Russly
spellingShingle Mohd Jusoh, Yanti Maslina
Chin, Nyuk Ling
Yusof, Yus Aniza
Abdul Rahman, Russly
Impact of humidified baking on crust and crumb properties of open bread during storage
author_facet Mohd Jusoh, Yanti Maslina
Chin, Nyuk Ling
Yusof, Yus Aniza
Abdul Rahman, Russly
author_sort Mohd Jusoh, Yanti Maslina
title Impact of humidified baking on crust and crumb properties of open bread during storage
title_short Impact of humidified baking on crust and crumb properties of open bread during storage
title_full Impact of humidified baking on crust and crumb properties of open bread during storage
title_fullStr Impact of humidified baking on crust and crumb properties of open bread during storage
title_full_unstemmed Impact of humidified baking on crust and crumb properties of open bread during storage
title_sort impact of humidified baking on crust and crumb properties of open bread during storage
publisher Japanese Society for Food Science and Technology
publishDate 2013
url http://psasir.upm.edu.my/id/eprint/28756/1/Impact%20of%20humidified%20baking%20on%20crust%20and%20crumb%20properties%20of%20open%20bread%20during%20storage.pdf
http://psasir.upm.edu.my/id/eprint/28756/
https://www.jstage.jst.go.jp/article/fstr/19/1/19_29/_article
_version_ 1643829559106207744
score 13.160551