Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-23953
Publication type: Article in scientific journal
Type of review: Peer review (publication)
Title: Impact of selected baking and vacuum cooling parameters on the quality of toast bread
Authors: Kinner, Mathias
Rüegg, Ramona
Weber, Claudia A.
Buchli, Jürg
Durrer, Ludwig
Müller, Nadina
et. al: No
DOI: 10.1007/s13197-020-04945-x
10.21256/zhaw-23953
Published in: Journal of Food Science and Technology
Volume(Issue): 58
Issue: 12
Page(s): 4578
Pages to: 4586
Issue Date: Dec-2021
Publisher / Ed. Institution: Springer
ISSN: 0022-1155
0975-8402
Language: English
Subjects: Vacuum cooling; Toast bread; Oven temperature; Core temperature
Subject (DDC): 664: Food technology
Abstract: Vacuum cooling of baked goods can deliver many advantages in terms of product quality and productivity, such as higher volumes and shorter cooling times. However, the associated high costs and the need to adjust baking protocols are of relevance and more information is needed. This paper examines the influence of two main baking protocol parameters on the quality of toast bread, i.e. oven temperature and baking time reduction. Resulting toast bread characteristics including specific bread volume, concavity, browning index, crust and crumb hardness and aw-value were analysed as well as process-dependent core temperature and water loss. In order to compensate for water loss during vacuum cooling and still achieve optimal toast bread quality, a final bread core temperature of 98 °C at the end of baking gave best results, regardless of oven temperature. It was further shown that cooling time can be reduced by a factor of 10 if the baking protocol is optimally adjusted, hinting at a huge potential to increase productivity for industrial applications. In summary, it can be stated that vacuum cooling requires a tailored reduction in baking time in order to compensate for water loss from vacuum cooling while retaining sufficient structural cohesion to resist deformation of the bread.
Further description: Erworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch)​
URI: https://digitalcollection.zhaw.ch/handle/11475/23953
Fulltext version: Published version
License (according to publishing contract): CC BY 4.0: Attribution 4.0 International
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Appears in collections:Publikationen Life Sciences und Facility Management

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