Effect of partial baking, storage and rebaking process on the quality of white pan bread

The effect of par-baking, antimicrobial additive (calcium-propionate) and refrigerator storage on the aging behaviour and quality of white pan bread was evaluated. Breads were par-baked for 10, 15, 20 min at 230 degrees C, with and without Ca-propionate (0.2%), and were stored at refrigerator temperature (4 degrees C) for 7, 14, 21 days, wrapped with two polyethylene bags. After storage, rebaked breads were subject to moisture, baking loss, volume, hydration capacity, softness, total titratable acidity (TTA) and colour analysis. Addition of Ca-propionate significantly decreased crust moisture content, baking loss, specific volume, hydration capacity and softness values of white pan bread, while crumb moisture content, acidity and a colour value significantly increased. Initial baking time of rebaked white pan bread had a significant effect on moisture, specific volume, hydration capacity, softness, TTA and colour of bread. Regarding the crumb softness, 10 min of initial baking time gave the softest white pan bread crumb. The increase in the time of intermediate storage of the par-baked bread leads to a decrease in the quality of the resulting full baked bread, namely a loss in the moisture content, softness and an increase of the baking loss, specific volume. The rebaked white pan bread, which was par-baked for 10 min and stored for 7 and 14 days at refrigerator temperature, gave softer crumb than the control group.