Increment Kinetics of Acidity in French Bread and Critical Control Point Analysis During Baking and Storage

Figures & data

FIGURE 1 Acidity changes during baking (n = 3).

TABLE 1 Numerical values for the change of acidity during baking

Temperature (°C)	k (min^–1)	Ln C0	R^2
160	0.0496	–1.2245	0.9570
180	0.0636	–1.2317	0.9957
200	0.0766	–1.1837	0.9858
220	0.0907	–0.9533	0.9816
240	0.1094	–0.9393	0.9771
260	0.1169	–0.8720	0.9845

FIGURE 2 T1: Linear regression of acidity on baking time; T2: Arrhenius plot of increase rate constant versus reciprocal temperature (K) for acidity.

TABLE 2 Numerical values for the change of acidity during storage

	Temperature (°C)	k (day^–1)	Ln C0	R^2
Storage without BHA	10	0.1266	–0.1113	0.9987
	20	0.1603	–0.0936	0.9949
	30	0.1899	–0.0465	0.9920
Storage with BHA	10	0.0872	–0.1764	0.9714
	20	0.1261	–0.1899	0.9726
	30	0.1492	–0.1266	0.9946

FIGURE 3 T1: Acidity changes during storage; T2: Arrhenius plot of increase rate constant versus reciprocal temperature (K) for acidity in storage.

FIGURE 4 T1: Impact of fermentation on acidity; T2: Impact of oil quality on acidity; T3: Impact of salt on acidity.