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.