1992 Volume 39 Issue 5 Pages 383-390
Staling mechanism of bread has not been fully understood due to its complexity although numerous studies have been reported on the effects of raw materials and condition of making bread on bread staling. This causes some difficulties for comparing experimental data for bread staling with each other. In this study, the role of shortening (oils and fats) and monoglyceride on staling was investigated for white bread made by the straight dough method. In order to elucidate staling mechanism more precisely, the sample breads were stored in the conditions preventing evaporation of water in them. The results are summerized as follows: (1) Oils and fats acted gluten network through emulsifiers in the dough, making gluten structure fine and thin. Then, the crumb structure also became fine and thin, which caused increase of the loaf volume and reduction of bread staling. (2) Monoglyceride had two functions. One was the same as oils and fats, and the other was reduction of starch gelatinization and retrogladation of gelatinized starch.
