Effect of fermentation conditions on bread staling kinetics

The effects of yeast dose, temperature and fermentation time on bread volume, bread density, bread texture (firmness, cohesiveness, resilience, springiness and gumminess) and their change during staling were analysed. Thus, changes in the texture profile (TP) parameters as bread aged were modelled and their initial values and their variation rate were obtained. In white and whole breads, the longer the fermentation time and the higher the yeast dose, the lower the firmness and the firming rate. The fermentation temperature only affected the initial firmness in whole breads. Significant linear correlations were found between bread density and volume (r2 = 0.94 in white bread; r2 = 0.96 in whole bread), between density and the initial firmness (r2 = 0.88 in white bread; r2 = 0.61 in whole bread), and between the first two parameters and the firming rate. Between density and firming rate r2 obtained was 0.72 in white bread and 0.32 in whole bread and between volume and firming rate r2 obtained was 0.58 in white bread and 0.29 in whole bread.