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Bread Cooling and Setting

  • Charles A. Stear

Abstract

In general, the maturation of fermented baked products, which involves both the processes of cooling and setting, can take place in the dispatch area or during transport. For cooling in the dispatch area, adequate fresh air is essential, preferably making use of forced-air turbulence, such that the loaves can cool down gradually to about 35°C. Actual transportation is not recommended until loaves of bread of 1 kg and over have attained this temperature, assuming they are not for slicing, and packaging. During the cooling of bread there is always a potential hazard of microbial infection, whether in the small craft bakery with a short distribution chain to the point of sale, or in the large industrial bakery where distribution chains are always much longer. The main cause of microbial infections is the inevitable high humidity and incidence of condensation. All storage and dispatch areas must be kept clean, well-aerated and free from any contaminating foreign smells. Where forced convection is used, the air intake should ideally be filtered before entering the cooling area. Other aids to general hygiene in these areas are: the presence of UV-based radiation; insect-o-cutor’ (Insect-o-cutor Inc., Georgia, USA) discharge units, for the control of insects; climatic control (temperature/humidity) and ozonization plants.

Keywords

Wheat Bread Starch Granule Soluble Starch Amylose Content Moisture Loss 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Copyright information

© Elsevier Science Publishers Ltd 1990

Authors and Affiliations

  • Charles A. Stear
    • 1
  1. 1.Salcombe, DevonUK

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