Keeping bread fresh and tasty longer with natural methods
Matveeva Irina, Ph.D., Dr. Sc., Prof. Novozymes A/S
Consumer Insights: Consumption of bread in Turkey
Recently, Novozymes and Akademetre conducted a study into consumer behaviour in the bread purchasing situation. The Consumption of bread in Turkey study collects data from 1,067 respondents across Turkey. For almost all consumers, it is imperative that packaged and unpackaged breads can stay fresh with natural methods. The levels of satisfaction with packaged and unpackaged breads are parallel.
Organized industrialization of a staple food which is consumed by more than 1.7 billion people every day and its production which dominates in the Middle East and North Africa might also be able to benefit from longer freshness levels, while keeping consumers satisfied.
The expected duration for bread to stay naturally fresh according to consumers is averagely 6-8 days.
Bechtel and others (1953) defined staling as “a term which indicates decreasing consumer acceptance of bakery products caused by changes in crumb other than those resulting from the action of spoilage organisms”. Consumers’ main preferences are extended shelf life and freshness for long period. In fact, from our earlier study, we found that according to consumers, the expected duration for bread to stay naturally fresh is averagely 6-8 days. The possibility of bread fresh keeping a few days longer could save 2 million ton of flour per year.
Why does bread go stale?
- During ageing more cross links are formed between gluten and starch. This may cause more rigidity
- During cooling and ageing, starch retrogrades from amorphous state to a more rigid crystalline state
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