Bread baking and cooling packaging

Views: 2     Author: Site Editor     Publish Time: 2024-03-08      Origin: Site

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1. Baking process

When baking, the baking temperature and time need to be determined according to the type of bread. The baking process can generally be divided into three stages:

The first stage: The humidity in the furnace should be maintained at 60-70%. The surface fire is generally controlled at around 120°C, and the bottom fire is generally controlled at 200-220°C, and should not exceed 260°C.

The second stage: the surface fire can reach 270℃ and lasts for 2-5 minutes. The bottom fire can be controlled at 270-300℃ to make the bread mature.

The third stage: it is the stage where the bread is colored, aroma is increased, and the flavor is improved. The surface fire is generally 180-200℃, and the bottom fire can be reduced to 140-160℃.


2. Browning of bread crust during baking

Maillard reaction: Reducing sugars in bread dough, such as glucose and fructose, react with amino acids to produce colored substances.

Caramelization reaction: The discoloration of sugar at high temperatures is called caramelization reaction.


3.Fragrance

Fragrance sources: various compounds, alcohols and other substances.


4. Cooling and packaging of bread


Reasons why bread cools:

After the bread is baked, the temperature is very high, the skin is crispy and the flesh is soft, inelastic, and cannot withstand pressure. If it is packaged or sliced immediately, it will inevitably cause breakage, shattering or deformation;

The temperature of freshly baked bread is also very high. If it is packaged immediately, the hot steam will not easily dissipate. The condensation water generated when it is cold will be adsorbed on the surface of the bread or the wrapping paper, creating conditions for the growth of mold, making the bread prone to mold and deterioration.


Factors affecting bread quality during cooling:

Relative humidity of air flow: The greater the relative humidity, the smaller the mass loss; conversely, the greater the mass loss.

Air flow temperature: When the temperature is low, the vapor pressure on the outer surface of the bread is reduced, the water evaporates slowly, and the quality loss is reduced. On the contrary, when the temperature is high, the bread quality will be lost greatly.

Moisture content of bread: The greater the moisture content, the greater the loss during cooling; for bread of the same quality, the larger the volume, the greater the loss.

Cooling time: If the cooled bread is exposed to the air for a long time, the water will easily evaporate quickly, causing the outer crust of the bread to harden, the internal tissue to age, and the bread to lose its soft and delicious characteristics and unique flavor.


Package:

Packaging can keep bread hygienic, prevent moisture loss, maintain the softness and flavor of bread, and delay bread aging, but it cannot prevent starch aging.

Packaging temperature also has a certain impact on maintaining the quality of bread. When packaged at about 40°C, the preservation effect is good; when packaged at about 30°C, the flavor is best maintained.


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