A KINETIC-STUDY ON STALING OF WHITE BREAD MADE BY STRAIGHT METHOD

The effects of shortening and monoglyceride on bread staling were inve stigated using white bread made by a straight dough method. In order t o elucidate staling mechanism more precisely, a kinetic model was appl ied to analyze the staling rate of bread and retrogradation rate of am ylopectin. The results were summarized as follows : (1) Shortening had no influence on the staling rate constant in bread. However, monoglyc eride decreased the staling rate to about 60% of the control. (2) The effect of shortening on the reduction of crumb firmness was due mostly to a decrease in the difference between limiting value (F-L) and firs t value (F-0) in crumb firmness, which was caused by an increase of lo af volume and fine crumb structure. (3) The effect of monoglyceride on the decrease of staling rate was mostly resulted in a decrease of ret rogradation rate constant of amylopectin. The extreme decrease of crum b firmness was due mainly to the more decrease in the difference betwe en F-L and F-0 than that of retrogradation rate. The main factor gover ning the decrease in the difference between F-L and F-0 was due to the reduction of starch gelatinization and elution in bread.