Abstract
Rheological study has been carried out on white bread crumb with special reference to baking and storage conditions. The force-compression behavior of the crumb was characterized based on structural changes in solid matrix. The results indicated that the firmness increased with the storage time and changed markedly within 12 hours after baking. A pattern of firmness along the long-axis of loaf existed and was dependent on moulding methods and affected by loaf specific volume, baking temperature and weight loss during baking. The firming of crumb accelerated with a decrease in storage temperature under the experimental range of 5-20°C
