A kinetic study of bread staling by differential scanning calorimetry. The effect of loaf specific volume

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Abstract
Changes in the starch fraction of bread at 21°C have been measured as a function of loaf specific volume using differential scanning calorimetry (DSC). Data from five bakes were fitted by Avrami equations Ø = exp (‐ktn) (where Ø is the fraction of the total thermal change still to occur) using an iterative non‐linear least squares procedure which enabled simultaneous estimation of limiting value, rate constant (k) and Avrami exponent (n). The method allowed the fit of a number of different models to be tested. It was concluded that Avrami exponents from each bake were the same and < 1 and that the rate constants were also equal. For comparison, crumb compressibility measurements were made on the same loaves used for DSC. These data were also analysed in a similar way. An adequate fit in this case was given by an Avrami exponent of 1; however, rate constants appeared to vary with loaf specific volume.

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