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Crust treatments to reduce bread staling.
Yi Chen1, Theodoros Gavaliatsis1, Simon Kuster1
1ETH Zurich, Institute of Food, Nutrition and Health, Schmelzbergstrasse 7, 8092, Zürich, Switzerland.
Current Research in Food Science
|April 23, 2021
Summary
Edible bread coatings effectively minimize moisture loss and reduce firmness during storage. Hydrophobic coatings, particularly candelilla wax, demonstrated superior performance in preserving bread quality over 14 days.
Area of Science:
- Food Science
- Material Science
Background:
- Bread staling involves significant water loss and increased firmness during ambient storage.
- Minimizing moisture loss is crucial for extending bread shelf life and maintaining consumer acceptability.
Purpose of the Study:
- To evaluate the efficacy of various crust treatments in reducing bread water loss and crumb firmness.
- To identify optimal hydrophobic coatings for enhanced bread preservation.
Main Methods:
- Application of edible bread coatings, including hydrophobic materials like candelilla wax and beeswax, and hydroxypropyl methyl cellulose (HPMC) oleogel.
- Enzymatic and chemical crust modifications were also investigated.
- Assessment of bread weight loss and crumb firmness after 14 days of ambient storage.
Main Results:
- Hydrophobic coatings exhibited the highest moisture barrier efficiency.
- 20% candelilla wax, 20% beeswax, and HPMC oleogel coatings were most effective.
- Candelilla wax coating reduced bread weight loss from 30% to 13% and firmness from over 500 N to 34 N.
- Enzymatic and chemical modifications showed moderate results but altered crust appearance.
Conclusions:
- Hydrophobic edible coatings are highly effective in preventing bread water loss and maintaining crumb softness.
- Candelilla wax and beeswax coatings offer significant improvements in bread shelf life.
- Crust treatments can be a viable strategy for bread preservation, with careful consideration of aesthetic impacts.
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