SIMPLE-MODEL ON STALING OF WHITE BREAD MA DE BY THE STRAIGHT DOUGH METHOD

To investigate the relationship between the staling rate of bread crum b and storage temperature (from 5-degrees-C to 40-degrees-C), white br ead with/without monoglyceride was made by the straight method. The st aling rate constants were determined at each storage temperature, usin g Cornford's model, and a model on staling as a function of storage te mperature was proposed. The response of staling to change in storage t emperature was calculated by computer simulation based on the proposed model. The simulated results based on the model agreed well with the experimental data.