In order to systematically investigate the use of off-cut in BREAD systems, we develop the optimal BREAD process design with and without off-cut for a canonical set of hypothetical reaction systems and a process for the hydration of methyl lactate.
The structural, mechanical and microbiological characteristics of the bread crust were fully investigated together the performance of the bread systems under simulated gastro-intestinal conditions.
The viability loss of three out of four bread systems (ALG@60, ALG/WPC@60 and ALG@180) exhibited a similar pattern as a function of storage time.
As can be seen, the storage time of both plain and probiotic bread systems had a prominent impact on their flavour profile.
According to sample clustering (Fig. 9a), PLS-1 axis was mainly related with changes of the volatile compounds present in the headspace above bread crust during ageing, whilst PLS-2 discriminates the WPC coated breads dried at 180 °C from the plain and the rest probiotic bread systems.
The determination of textural characteristics was carried out using a Texture Analyser (TA-XT exponent, Stable Microsystems, Ltd., Godalming, UK) using the method described by Altamirano-Fortoul and Rosell (2011) modified as proposed by Altamirano-Fortoul, Hernando, and Rosell (2013) in the case of thin crust bread systems.
Probiotic bread crust systems and free bacteria with or without bread crust were compared for their ability to survive in-vitro digestion simulating the human gastric and intestinal environments.
In the present study, the pre-treatment of the bread crust systems with the saline solution would be expected to induce at least a partial disintegration of the applied edible films (both film types are easily soluble) thereby promoting the release of bacterial cells from the crust surface to the bulk aqueous phase.
The output of all bread-making systems, batch or continuous, is usually keyed to the oven, probably the most critical equipment in the bakery.
Due to the rather negligible amount of calcium ions in the saline-bread crust systems, the cross-linking of sodium alginate is not expected.
