Abstract:

As a kind of main staple, the shelf-life of bread normally ranges only from five to seven days. This affects the usage of bread in some circumstances. Therefore, research on how to largely prolong the storage of bread needs particular attention and to be studied. In the present paper, we investigated the relationship between specific volume and hardness of bread, and effects of different technics parameters on changing of bread specific volume. We employed response surface methodology (RSM) to optimize the technics parameters of processing long shelf-life bread. Our results indicated that in the designated situations, the specific volume of bread negatively correlated with the hardness of bread, and the hardening rate increased significantly as the specific volume of bread changed. The addition of yeast and waking time correlated with bread specific volume, and the two factors interacted strongly each other. The best parameters to attain the maximal specific volume of bread revealed by canonical analysis showed that, the maximal specific volume of bread was 3.37 cm3/g, when the optimized conditions were 2.1% addition of yeast, fermentation for 106 min, and waking for 50 min.