Figures & data
Figure 1 The production diagram of part-baked and rebaked white pan bread.
Figure 2 A typical bread crumb amylogram showing the definitions of the amylogram characteristics used in this study (BU: Brabender units).
Figure 3 Amylograms for bread crumbs with (below) and without Ca-propionate (above) and baked at 10, 15, 20, 25 min at 230°C (C: control group).
Table 1 Crumb amylograph characteristics, volume, aw and softness values of breads at different baking times.
Table 2 Crumb amylograph characteristics, aw and softness values for part-baked breads stored at room temperature (20 ± 2°C) before the second baking.
Table 3 Comparison of overall average amylogram readings between treatmentsFootnote a .
Table 4 Effect of antimicrobial additive (Ca-propionate) on pasting properties and softness of bread crumbFootnote a .
Table 5 Effect of primary baking time on pasting properties and softness of bread crumbFootnote a .
Table 6 Effect of intermediate storage time on pasting properties, aw and softness of bread crumbFootnote a .
Figure 4 Effect of initial baking times (10 min (○), 15 min (□), 20 min (Δ)) on changes in bread crumb water activity during storage. (C: control group).
Figure 5 Effect of initial baking times (10 min (○), 15 min (□), 20 min (Δ)) and duration of intermediate storage on bread crumb softness (PU: penetration unit, C: control group).
Figure 6 Effect of initial baking times (10 min (○), 15 min (□), 20 min (Δ)) on changes in peak viscosity of bread crumb during storage. (C: control group).
