Coming from the first phase of product development the focus will now lie on creating a product that will be able to present to our clients. That means ensuring the formed volume and structure we would like to keep and removing the parts we don’t need or might even downgrade our product upon consuming, such as (excess) moisture, gasses (amongst other CO2). This will happen as well due to a continuous process of starch gelatinisation and protein coagulation: upon gelatinisation water is being released from the starch molecule and moves towards the next molecule (either starch or protein). This next molecule can (when there is a shortage of water, e.g. cookies and biscuits) then start to swell or continue to swell, before starting to gelatinise. When all the starch has gelatinised, the majority of the structure is fixated. Then by the coagulation or denaturation of the protein the structure ‘hardens’ out will will prevent a collapse of the product: as long as there are not too much weakening ingredients in there such as high levels of fat and sugar.
During this product stabilisation phase we see that the inner structure (body or crumb) will have lower temperatures compared to the outer temperatures (surface or crust): this will lead to different moments of stabilisation during the process leading into the next phase as well.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
This article is the third in a series about shelf life, where we predominantly focus on the microbiological part of spoilage of bakery products. Mould...
This serie will cover a various topics aroudn setting up a bakery, and in particular an industrial size factory making bakery products.
Brands, innovative design or proven concepts
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