Crumb pasting and staling properties of white and traditional Vakfikebir breads

The crumb pasting properties of Vakfikebir bread (VB) produced by the sourdough method traditionally and standard white bread (WB) produced by the straight dough method were investigated. For both bread types, 2 different weights of loaf were produced (500 and 1500 g). One hour after removal from the oven the loaves were wrapped in 2-layer polyethylene bags and stored at room temperature (about 20 degrees C) for 5 days. During storage, crumb and crust aw, pH, softness, and pasting properties of bread crumb were determined for both bread types. The aims of this study were to compare the crumb pasting properties of VB and WB and to determine the causes of changes during storage. No previous study has examined the pasting properties of any sourdough bread crumb. The pH value of bread crumb exhibited a significant positive correlation with softness (r = 0.87) and bump area (r = 0.89), and a negative correlation with pasting temperature (r = -0.62) and peak viscosity (r = -0.48). In addition, the pasting properties of VB were completely different from those of WB.