Introduction |
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Bread can be characterized as elastic, unstable, elastic, solid foam with solid part which contains a part of leached starch polymer molecules and a discontinuous phase of gelatinized, swollen wheat starch granules as it is being processed and stored. The utmost common limitation that had been faced for many years when it comes to this particular bakery product is the staling of bread. Certainly, the occurrence of bread staling is something that had been well-familiarized and experienced by most consumers and most of the time is problematic to the manufacturers. Bread staling is referred by many as the changes in bread which occur subsequent to baking and is a term that indicates the declining of consumer acceptance towards bakery products caused by changes in the crumb excluding the changes that resulted from the action of spoilage organisms (Lee & Lee 2012).
Normally, the changes that take place during staling are increase in crumb firmness, excessive crumbliness of the crumb, flavor and aroma deterioration and loss of crust crispiness. Over time, numbers of studies had been conducted to obtain detailed information on this topic in order to eliminate it and improve the shelf life of bread. Nonetheless, at molecular level, the mechanism of bread staling has not been fully understood since there were too many components in the ingredients incorporated in the bread that can contribute to this complex process during processing and aging (Gray & Bemiller 2003). Due to this fact, a narrower scope has been chosen to be discussed which is on the effect of starch on staling, the possible mechanisms of staling and the alternatives to reduce the hardening of bread.
Normally, the changes that take place during staling are increase in crumb firmness, excessive crumbliness of the crumb, flavor and aroma deterioration and loss of crust crispiness. Over time, numbers of studies had been conducted to obtain detailed information on this topic in order to eliminate it and improve the shelf life of bread. Nonetheless, at molecular level, the mechanism of bread staling has not been fully understood since there were too many components in the ingredients incorporated in the bread that can contribute to this complex process during processing and aging (Gray & Bemiller 2003). Due to this fact, a narrower scope has been chosen to be discussed which is on the effect of starch on staling, the possible mechanisms of staling and the alternatives to reduce the hardening of bread.