Scholarly record

STUDY ON INFLUENCE OF BAKING PARAMETERS ON STRUCTURE OF CRUMB AND CRUST OF BREAD

Cristina Gabriela Constantinescu, Monica Dinu, Amelia Buculei, Delia Cerlinca

Abstract

The bakery industry has gone through a revolution in the last 150 years. Small handmade bakeries existing in almost every village are giving place to highly technologized bakery industry since it is considered that the bread made this way is more efficient. Productivity has become the key of success this period of time. New baking technologies have been developed to comply better with the new demands of the market. In the present context, the main goal of this paper was to investigate the impact of different baking methods and processes on the white bread quality. This paper has in view to investigate how different baking methods can influence the structure of crumb and crust of bread Thus, in the context of a strongly industrialized production of bakery products, we tried to compare traditional baking methods with the present day ones. In this scope, the dough was baked in two types of traditional ovens, bake stone oven and roll one, both being heated by wood. Also, two types of electrical ovens were used as well: an electrical oven with warm air jet and a bread making machine. The influence of different types of baking on more determining parameters was studied: moisture content, crumb structure and crust. The differences noticed will be also explained. Another aim of this paper is to investigate whether modern baking techniques succeed in providing bakery products with sensorial characteristics close to those of the traditional ones and whether the traditional baking methods are still surviving in the modern times. For a detailed analysis of crumb structure of the four breads, a trinocular Stereomicroscope made by Optika was used. Even if in all these four cases the overall aspect of the crumb is uniform, without floor pellets, one can notice easily the structure difference between the four breads. In the case of the bread baked in bread making machine one can notice the significantly more reduced size of pores. As regards crust structure this time, too, the differences are major and visible. As for crust thickness, it was observed that the bread baked by traditional techniques has a thicker crust and harder texture. The bread baked on bake stone has the thickest inferior and side crust due to direct heat transfer. The thickest superior crust is registered in the bread baked in roll, this due to big height of the tray and the small distance from heat source implicitly. Also, in the case of traditional baking methods, crust is more fresh-coloured.

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