The influence of the classical cooling process on the occurrence of the rope spoilage in bread

Abstract

The aim of this paper was to present the results of a study on the classical cooling process of bread performed at Cahulpan bread producer (Cahul, Moldova Republic). Four types of bread have been chosen for the experiments: long loaf “Cahuleanca” and “De capitală”, bread in trays “Deosebită” and bread on the hearth “De grâu c.1”. The cooling has been performed in two separate spaces with different air temperatures: 26.0±1.0°C and 17.5±0.5°C by using classical bread cooling with natural air convection. The results were similar for both situations, but the cooling process and the final temperature of the bread depend also by the shape of the bread. Thus, long loaf breads have higher cooling rates and lower final temperatures than the other bread types. In addition, the occurrence of bread ropiness has been delayed for the bread cooled at 17.5±0.5°C due to a faster cooling of the crumb.