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Staling white pan bread: fundamental causes
Critical Reviews in Food Science and Nutrition
|January 1, 1981
Summary
Bakery food staling involves physicochemical and flavor changes, primarily driven by starch transformations. Understanding these processes is key to controlling texture and taste deterioration during storage.
Area of Science:
- Food Science and Technology
- Material Science
- Biochemistry
Background:
- Staling in bakery foods encompasses texture deterioration and flavor changes during storage.
- Consumer perception of staleness is a subjective integration of multiple sensory factors.
- The starch component of flour is widely implicated as the primary driver of staling reactions.
Purpose of the Study:
- To review the physicochemical and flavor changes associated with bakery food staling.
- To discuss current theories and evidence regarding starch's role in staling.
- To evaluate methods for controlling staling through formulation, ingredients, and processing.
Main Methods:
- Review of existing literature on bread firming, texture deterioration, and flavor changes.
- Analysis of rheological, chemical, and X-ray evidence supporting starch retrogradation theories.
- Evaluation of the impact of minor flour components, additives, and processing on staling.
Main Results:
- Starch, particularly amylose and amylopectin, undergoes changes leading to crumb firming and texture loss.
- Interactions with surfactants and other compounds can influence the staling rate.
- Flavor deterioration is a significant component of organoleptic staling.
Conclusions:
- Staling is a complex phenomenon involving starch retrogradation, interactions with other ingredients, and enzymatic activity.
- Controlling staling requires a multifaceted approach including formulation adjustments, use of specific ingredients like surfactants and enzymes, and optimized storage and packaging strategies.
- Further research into the precise mechanisms and control strategies can improve the shelf-life and quality of bakery products.
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