Physical, textural and sensory characteristics of 7-day frozen part-baked French bread (original) (raw)

Physical, textural and sensory characteristics of 7-day frozen part-baked French bread

Laura G. Carr a{ }^{\mathrm{a}}, Maria A.B. Rodas b{ }^{\mathrm{b}}, Jussara C.M. Della Torre b{ }^{\mathrm{b}}, Carmen C. Tadini a,∗{ }^{\mathrm{a}, *}
a{ }^{a} Food Engineering Laboratory, Chemical Engineering Department, Escola Politécnica, São Paulo University, São Paulo, SP,
P. O. Box 61548, Zip Code: 05424-970, Brazil
b{ }^{\mathrm{b}} Sensorial Analysis Laboratory, Adolfo Lutz Institute, Av. Doutor Arnaldo, 355, São Paulo, SP, Zip Code: 01246-902, Brazil

Received 13 August 2004; received in revised form 3 March 2005; accepted 18 March 2005

Abstract

Bread partially baked for 7 min at 250∘C250^{\circ} \mathrm{C}, after cooling, was frozen until core temperature reached −18∘C-18^{\circ} \mathrm{C} and stored at this same temperature up to 7 days. Samples were removed daily from the freezer, thawed and baked at 250∘C250^{\circ} \mathrm{C} for 6 min . Analyses were performed 1 h after final baking, and were also conducted on fresh French bread daily produced (control). Weight and specific volume of frozen part-baked bread presented significant difference (P<0.05)(P<0.05) compared with fresh one. Sensory analysis was carried out by a trained panel using the Difference from Control test to evaluate the difference and the degree of difference between frozen part-baked French bread (FPBFB) and fresh bread regarding appearance, tactile by direct touch and mouthfeel. All scores obtained indicated that the panelists, during the studied period, considered FPBFB to be slightly different compared with fresh one. Consumer Acceptance test was applied to compare appearance (gloss, roughness and cut on bread surface), oral texture (crust crispness and crumb firmness) and overall flavor between frozen part-baked bread and a commercial brand. All sensory scores obtained from Consumer test indicated that the 4-day frozen part-baked presented a superior acceptance to the commercial brand. © 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

Keywords: Frozen part-baked French bread; Texture; Sensory evaluation; Freezing

1. Introduction

French bread has 85%85 \% of the bread market in Brazil, being the preferred product at all social levels. A typical French bread in Brazil has 50 g of final weight, is 12.5 cm long and 5.5 cm in diameter. Its crust is brown and glossy with a unique cut largely following the length, and the crumb is soft and white (Carr & Tadini, 2003).

French fresh bread usually presents an appealing brownish and crunchy crust, a pleasant roasty aroma and a soft and elastic crumb texture. However, fresh bread is a product with a short shelf-life and during its

[1]storage chemical and physical alterations occur, known as staling.

Those preservation problems in combination with increasing market demands and the complexibility of the traditional bread making procedure, which requires night or early morning labor, led to new technologies. Frozen partially baked bakery products are leading products in terms of innovation in the bread industry and a trend in expansion in Brazil is the supply of frozen part-baked bread in convenience stores and supermarkets. The advantage of frozen part-baked French bread (FPBFB) is that it requires few types of equipment at the store and is faster to prepare, since it only needs to be removed from the freezer and put in the oven. Commercialization of frozen part-baked bread aims at reducing raw materials waste and production space and equipments at the commercialization store. Also there is

1. a{ }^{\mathrm{a}} Corresponding author. Tel.: +551130912258 ; fax: +551130912255 .
   E-mail address: catadini@usp.br (C.C. Tadini). ↩︎

no need for specialized workers, a standardization of product quality is promoted and selling fresh bread at any time of day becomes possible (Nutrinews, 2001). However, this kind of product is expensive when energy is considered.

Changes in quality of FPBFB can occur due to ice crystals growth during storage time, that damage crumb structure, altering textural characteristics. Dehydration and consequent loss of weight can occur during storage time (Bent, 1998). FPBFB presents a lower specific volume, a rougher crust, a more compact crumb and faster staling when compared with fresh bread (Ferreira & Watanabe 1998).

Storage life of FPBFB is often estimated up to 6 months. This estimate is based on previous experience with breads of similar formulations. Because of this prolonged storage time bread characteristics perceived by consumers change, such as toughening of the crust, firming of the crumb and loss of flavor, when compared with fresh one.

Ferreira and Watanabe (1998) showed that addition of vegetable shortening and ascorbic acid produced a FPBFB with higher specific volume. Sugar addition did not improve volume.

Fik and Surówka (2002) analysed organoleptic (appearance, color, smell and taste of product, crust thickness, elasticity, porosity, color homogeneity and cutting ability of the crumb) and textural changes (texture profile analysis (TPA) of the crumb and cutting of the crumb and crust by a TA-XT2 texturometer) in bread which had undergone part-baking, freezing and frozen storage, and subsequent thawing followed by rebaking, and results were compared with those changes in the frozen full-baked product. The authors reported that stored frozen part-baked bread with 71%71 \% fraction of baking time revealed, after rebaking, not only favorable textural features but also a better sensory quality in comparison with its full-baked counterpart which was not reheated. They emphasized that the most pronounced changes in quality of the studied bread were observed at the beginning of the storage period ( 1 week after freezing).

Carr and Tadini (2003) studied the influence of yeast and vegetable shortening quantities on physical and textural parameters of FPBFB stored for 28 days. The authors concluded that higher yeast content formulations produced bread with a higher specific volume, whereas addition of vegetable shortening produced bread with lower firmness and chewiness. Frozen storage time significantly influenced water content and specific volume of bread. Volume of FPBFB, for all studied formulations, measured 1 h after final baking, decreased after 7 days of storage, when compared with fresh one.

Bàrcenas, Haros, Benedito, and Rosell (2003) studied the effect of freezing and frozen storage on the staling of
partially baked wheat bread. The authors evaluated the amylopectin behavior by differential scanning calorimetry simulating the baking process, and hardness increase in the wheat loaf crumb during frozen storage was measured in a Texture Analyser TA-XT2i. A progressive significant increase of the crumb hardness was observed and was more evident beyond 14 days of frozen storage.

Bàrcenas, Benedito, and Rosell (2004) evaluated the effect of hydrocolloids (hydroxypropylmethylcellulose (HPMC) and κ\kappa-carragena) on the quality and staling of part-baked bread after frozen storage and rebaking. The frozen storage had significant effects on the specific volume, moisture content, crumb hardness and hardening rate during aging, while the addition of HPMC improves the overall quality of the product during long frozen storage (up to 42 days).

Vulicevic, Abdel-Aal, Mittal, and Lu (2004) evaluated physical, chemical and textural quality characteristics, and sensory attributes for different part-baked breads stored up to 9 months at frozen conditions, containing optional ingredients such as fruits, nuts, vegetables or spices. Changes in the quality characteristics of the partbaked bread during the storage period varied considerably. Moisture (crust and crumb), springiness and mouthfeel were the most sensitive quality attributes that were significantly deteriorated after 4 weeks of storage.

Recently, Le Bail et al. (2005) verified the impact of selected process parameters (proving, partial baking, post-baking chilling and freezing) on the quality of frozen partly baked bread, mainly crust flaking quantified by evaluating the mass ratio (mass of the crust vs. mass of the bread). Results indicated that chilling conditions before freezing and proving conditions were by order of importance the most influent parameters affecting crust flaking. The authors suggest that these phases of the process should be carried out with a highly humid air to minimize crust flaking.

Texture is considered a multidimensional attribute, so it is preferable to refer to textural properties rather than texture, because there are a number of different textural properties (Bourne, 1989). Usually, textural objective measurements are based on force measurements, but other principles such as distance, time, energy and miscellaneous tests may be used (Szczesniak, 1998). In bread, firmness of final product texture is the most often measured, because of the strong correlation between crumb firmness and consumer perception of bread freshness (Axford, Colwell, Cornford, & Elton, 1968; Brady & Mayer, 1985; Hilberd & Parker, 1985; Redlinger, Setser, & Dayton, 1985; Baker & Ponte, 1987). Carson and Sun (2001) used TPA to assess firmness and other textural parameters (cohesiveness, springiness, adhesiveness) of six kinds of bread, and concluded that the instrumental results of these parameters were strongly correlated with sensorial analysis.

The objective of this work was to study the influence of frozen storage time on physical, textural and sensory characteristics of FPBFB stored for 7 days. The main objective was to compare these parameters to those obtained from fresh bread, when most changes occur during frozen storage.

2. Materials and methods

2.1. Materials

The ingredients used to produce FPBFB were wheat flour ( 5000 g ), water ( 2950 g ), salt ( 100 g ), compressed yeast-Saccharomyces cerevisiae ( 100 g ), vegetable shortening (100 g)(100 \mathrm{~g}), ascorbic acid (1.5 g)(1.5 \mathrm{~g}) and baking aidsenzyme alpha amylase and emulsifiers (9.56 g)(9.56 \mathrm{~g}).

2.2. Experimental procedure

All ingredients were mixed in a dough mixer for 4 min at low speed and for 6 min at high speed. Dough temperature was 29±1∘C29 \pm 1^{\circ} \mathrm{C} after mixing. After resting for 20 min at room temperature, the dough was divided, molded into 60 g pieces (3.5 cm(3.5 \mathrm{~cm} diameter and 9.0 cm length) and proofed at 34±1∘C34 \pm 1^{\circ} \mathrm{C} until the volume doubled. After that, the pieces remained for 15 min at room temperature to dry out the surface before cutting, and were partially baked for 7 min in a turbo oven at 250∘C250^{\circ} \mathrm{C} with baking steam during the first minute. Immediately after baking, part-baked French bread was frozen in a Climatic Chamber (Veb neutron Greiz, model 3522/513522 / 51, Germany) at −30∘C-30^{\circ} \mathrm{C} and 1.5 m/s1.5 \mathrm{~m} / \mathrm{s} of air speed. The endpoint of freezing was established when the thermocouple inside the core of some pieces indicated −18∘C-18^{\circ} \mathrm{C}. Some pieces were completely baked (about 15 min ) and they were analysed as fresh bread (zero days of storage period).

After freezing, part-baked French bread was packed in polyethylene bags and stored in a freezer at −18∘C-18^{\circ} \mathrm{C} for 7 days. Daily, samples were removed from the freezer, thawed at room temperature for 1 h and then taken to the oven at 250∘C250^{\circ} \mathrm{C} to complete the baking process, about 6 min . Again baking steam was applied during the first minute.

2.3. Physical analyses

All analyses of French bread were conducted, in four replications 1 h after final baking (Carr & Tadini, 2003). Weight was obtained by direct measurement; volume through the Bread Volumeter (model 206, CHOPIN, France) and water content was determined according to the AACC (1995) method.

For the analyses of crumb porosity, the samples were cut in the radial direction as shown in Fig. 1 and

Fig. 1. Sample of frozen part-baked French bread prepared for crumb porosity analysis.
scanned (HP Scan jet 5300C). The contrast between the air and solid phase of the sample was analysed, in duplicate, by an image analyser (Leica, Q500MC). The porosity of the bread crumb was obtained by the ratio of air and total areas.

2.4. Textural analysis

Texture analysis was carried out 1 h after final baking, in four replications on separate samples, using a texture analyser SMS, model TA-XT2i (Stable Micro System, England), with a 36 mm probe (P/36) and according to the TPA method (Brennan, 1988; SMS, 2001). Firmness, chewiness, cohesiveness and springiness were calculated from the curves adopting the method described by Brady and Mayer (1985).

The preparation of the samples and TPA were conducted as described in Carr and Tadini (2003).

2.5. Sensory analyses

Sensory analyses were performed in two steps: in the first one, the Difference from Control test was applied to determine whether a difference existed between the FPBFB sample and control (fresh bread), and to estimate the size of such a difference. Samples were presented as whole bread for appearance, half-bread for tactile by direct touch and 2-cm slices for mouthfeel, on white plastic dishes coded with three-digit random numbers and served in a randomized order. In the second step, the Consumer Acceptance test was applied according to Meilgaard, Civille, and Carr (1999) to compare FPBFB with a commercial brand bread. Samples were presented as whole bread for appearance (surface gloss, roughness of the surface and cut on surface), half-bread for oral texture (crust crispness and crumb firmness) and overall flavor, on white plastic dishes coded with three-digit random numbers and served in a randomized order. The assessments were carried out in a laboratory equipped with individual booths under fluorescent light. For Difference from Control test the analyses were performed for seven days,

while for Consumer Acceptance test, the sensorial analysis was performed only once a time.

2.5.1. Difference from Control test

This test was carried out by 33 assessors ( 15 male and 18 female between 20 and 60 years old), who had been selected by their sensitivity to taste, according to ISO/ DIS 3972/1979 (ISO, 1990). All subjects were familiar with the test format and the meaning of the scale.

The test objective was to determine whether a difference exists between the FPBFB sample and control (fresh French bread) regarding appearance, tactile by direct touch and mouthfeel, and to estimate the size of any such differences (five-point scale ranged from ‘extreme difference’ to ‘no difference’). Each panelist was presented with one control and two test samples without informing them that one of the samples is control. Sample scores were evaluated by comparing with the results obtained from blind control.

2.5.2. Consumer Acceptance test

This test was carried out, at 4-day frozen storage, by 87 bread usual consumer volunteers ( 49 male and 38 female, between 17 and 62 years old), students or employees of the university department. The objective of the test was to compare FPBFB studied in this work with a commercial brand one, regarding appearance, oral texture and overall flavor on a nine-point hedonic scale. The scale of values ranged from ‘like extremely’ to ‘dislike extremely’ corresponding to the highest and lowest scores of ’ 9 ’ and ’ 1 ', respectively. The Purchase Intent was also evaluated on a five-point scale, ‘definitely would buy’ to ‘definitely would not buy’ corresponding to the highest and lowest scores of ’ 5 ’ and ’ 1 ', respectively.

2.6. Statistical analyses

ANOVA and two-sample comparison analyses were performed in all results using the statistical program

Statgraphics for Windows v4.0, at a confidence interval of 95%95 \%.

3. Results and discussion

3.1. Physical and textural analyses

Table 1 summarizes the physical and textural results of the FPBFB according to storage time. Weight, specific volume and crumb porosity of frozen bread were lower than fresh one ( 0 days) (see Fig. 2). Specific volume of FPBFB had a significant decrease after 4 days of frozen storage compared with those of fresh one. After 2 days of frozen storage, there was also a significant decrease of FPBFB weight. The values obtained in this paper are within those reported by Bent (1998) and Carr and Tadini (2003). The last authors observed a specific volume reduction of partbaked French bread frozen stored for almost a month. According to them this decrease was mainly observed after a 7-day storage period and further storage did not produce great changes.

Bàrcenas et al. (2004), studying the effect of hydrocolloids on bread quality, observed that bread volume at 0 days was in all samples higher than that obtained for frozen stored samples; that could be attributed to the different freezing treatment, since 0 days samples underwent only the prefreezing stage and a partial freezing, whereas the other samples suffered a complete freezing stage.

Water loss during frozen storage can contribute to shrinkage, but in this work it was not observed because steam baking was applied twice, maintaining the amount of water in the product. Although the ANOVA indicated that frozen storage did not significantly influence crumb porosity, it indicated that all FPBFB presented lower crumb porosity than the fresh one. The crumb walls surrounding air space can be damaged by ice crystals during storage and consequently reduce

Table 1
Results of physical and textural parameters of frozen part-baked French bread according to days of frozen storage

[1]

1. Mean values in a row followed by different letters are significantly different (P<0.05)(P<0.05). ↩︎

Fig. 2. ( ⋄\diamond ) Weight (g) and (∙)(\bullet) specific volume of frozen part-baked French bread, measured after 1 h final baking and related to frozen storage.
porosity. Mandala (2005) reported shrinkage and porosity reduction of frozen baked bread after thawing by microwaves. The specific volume was more than 20%20 \% in all samples (control and added with hydrocolloids).

Storage time significantly affected firmness and chewiness of bread; however, differences of springiness and cohesiveness were not significant. A tendency of decrease in chewiness and firmness up to the 4th day of storage time was observed followed by an increase the rest of the time, denoting some change in crumb structure. These results are comparable to those reported by Carr and Tadini (2003) and Fik and Surówka (2002). These last authors studied the effect of prebaking and frozen storage on instrumental texture of round-shaped bread for 11 weeks and they also verified more pronounced changes in bread quality at the beginning of the storage period. After 1 week frozen storage, sensory and textural changes were only slight. Another point of view is that the observed variations can be due to the non-homogeneous nature of the analysed material.

Bàrcenas et al. (2004) verified that the hardness of bread crumb containing HPMC was not affected by frozen storage at −25∘C-25^{\circ} \mathrm{C}, but this parameter showed a progressive increase in the control bread with the time of frozen storage.

3.2. Sensory analyses

Table 2 summarizes the results of the Difference from Control test. Mean sensory scores showed a slight difference between FPBFB and blind control. Appearance and tactile by direct touch presented a significant
difference after the third day of frozen storage, while mouthfeel presented significant difference after the second day, average between 1.9 (slight difference from blind control) and 2.6 (between slight and moderate difference). Fresh bread tactile by direct touch and mouthfeel scores did not present a significant difference related to control during the studied period. However, all scores for FPBFB were less than 3.0 (that means moderate difference from blind control), indicating that the panelists, during the studied period, considered FPBFB to be similar to fresh bread.

Fik and Surówka (2002) studied the effect of prebaking and frozen storage on the sensory quality of bread. Fresh full-baked product was characterized, prior to freezing, by high sensory quality, obtaining a score of 31 points out of 32 . The process of freezing and 1 week storage produced by itself a relatively small change in the quality, reducing the score by only six points; moreover, from the fifth week of storage onwards the score remained constant ( 21 points) until the end of storage period.

Mean sensory scores obtained from the Consumer Acceptance test are shown in Table 3. A cursory look at the table shows that all mean hedonic scores of FPBFB were generally high. A two-sample comparison analysis was performed and Fig. 3 presents frequency histograms comparing responses of sensory attributes from the Consumer Acceptance test. The frequency of each class (FPBFB-light shade, and commercial brand-dark shade) is represented by a vertical bar whose height is equal to the frequency of responses. In this figure it can be observed that the frequency of responses of the highest hedonic scores of all FPBFB sensory attributes

Table 2
Effect of frozen storage on sensory characteristics of frozen part-baked French bread in comparison with fresh bread

Mean values ±\pm s.e. with different superscripts row wise (alphabet) and column wise (numeral) differ significantly (P<0.05)(P<0.05).
n=140n=140 no. of responses for sensory parameters.
Means are scores given by 33 judgments on a five-point scale where 1: no difference and 5: extreme difference.

Table 3
Results of laboratory consumer acceptance test of frozen part-baked French bread and a commercial brand

Mean values ±\pm s. e. with different superscripts row wise differ significantly (P<0.05)(P<0.05). Mean of 87 judgments.
a{ }^{\mathrm{a}} Acceptance scores: 9=9= like extremely; 5=5= neither like nor dislike; 1=1= dislike extremely.
b{ }^{\mathrm{b}} Purchase intent scores: 5=5= definitely would buy; 4=4= probably would buy; 3=3= maybe/maybe not buy; 2=2= probably would not buy; 1=1= definitely would not buy.
were high indicating a strong consumer appeal in comparison with those of commercial brand. They represented an approval percentage (like moderately, like very much and like extremely scores) between 62.1%62.1 \% and 87.4%87.4 \% in all parameters. Specifically for the appearance attribute, FPBFB had 74%74 \% of response frequency for surface gloss, 40%40 \% for roughness of the surface and 42%42 \% for cut on surface related to like very much and like extremely scores, while the commercial brand had 18%,14%18 \%, 14 \% and 14%14 \%, respectively. Purchase intent responses differed significantly as shown in Table 3. ‘Definitely would buy’ and ‘probably would buy’ scores were higher for FPBFB than for those of the commercial brand. These results show that appearance of this kind of bread is an important attribute for consumer, confirming the preference scores.

4. Conclusion

Frozen part-baked French bread (FPBFB) revealed a lower specific volume and weight than fresh bread; however, frozen storage did not influence water content, crumb porosity, springiness and cohesiveness. Results obtained from the Difference from Control test showed that the panelists perceived a slight difference after the third day between FPBFB and fresh one. Consumer test shows that all mean hedonic scores of FPBFB were generally higher than the commercial brand, indicating that the appearance of this kind of bread is an important attribute for consumers. Texture and sensory characteristics of FPBFB stored for a week indicated that the French bread studied in this work could be considered to be quite similar to fresh bread.

Fig. 3. Frequency histograms comparing responses of sensory attributes from Consumer Acceptance test of frozen part-baked French bread (light shade) and a commercial brand (dark shade). Scores: 1=1= dislike extremely; 2=2= dislike very much; 3=3= dislike moderately; 4=4= dislike slightly; 5=5= neither like nor dislike; 6=6= like slightly; 7=7= like moderately; 8=8= like very much; 9=9= like extremely.

Acknowledgments

To FAPESP (The State of São Paulo Research Foundation) for the financial support, to FMAIIS Ind. de Alimentos Ltda for the technical support and all volunteer panelists.

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