Pattern of firmness within a bread loaf

Abstract

Abstract The firmness of bread crumb varies with position within a loaf, maximum firmness occurring at the central position. This pattern was found in loaves of different sizes (300–1500 g), baked either in tins or on the hearth. The addition of surfactants to the dough did not affect the firmness pattern but the regression coefficient of firmness index on position increased with storage period and is greatest at 1°C the temperature for maximum rate of bread staling.