Food Hydrocolloids 18 (2004) 769774

www.elsevier.com/locate/foodhyd

Use of hydrocolloids as bread improvers in interrupted baking process

with frozen storage
Mara Eugenia Barcenasa, Carmen Beneditob, Cristina M. Rosellb,*
b

a
Universidad de las Americas, Puebla, Mexico
Laboratorio de Cereales, Instituto de Agroqumica y Tecnologa de Alimentos (CSIC), P.O. Box 73, 46100 Burjassot, Valencia, Spain

Received 20 August 2003; revised 10 November 2003; accepted 9 December 2003

Abstract
Hydrocolloids are widely used in the food industry due to their capacity to control both the rheology and texture of aqueous systems.
Hydrocolloids have also been very useful as bread improvers in breadmaking due to their antistaling effect. Nevertheless, the effect of these
compounds on partially baked frozen bread has not been studied. The purpose of this work was to evaluate the effect of different
hydrocolloids (k-carrageenan and hydroxypropylmethylcellulose, HPMC) on the fresh bread quality and staling of the partially baked frozen
bread. Regarding fresh bread quality, HPMC increased the specific volume and moisture retention of the bread and reduced the water
activity. In addition, textural studies revealed that addition of HPMC reduced the hardness of breadcrumb and inhibited the effect of the
frozen storage on the bread staling. The overall results showed that the k-carrageenan was not a good improver for the partially baked frozen
bread.
q 2003 Elsevier Ltd. All rights reserved.
Keywords: k-Carrageenan; HPMC; Bread; Part-baking; Frozen; Staling

1. Introduction
The interrupted baking process besides the frozen storage
of part-baked bread constitutes a competitive alternative to
the full baking process, allowing to have fresh bread at any
time of the day (Giannou, Kessoglu, & Tzia, 2003;
Leuschner, OCallaghan, & Arendt, 1997; Rouille, Le
Bail, & Courcoux, 2000). This type of process has been long
established and there is an increasing demand for part-baked
bread. Despite their growing market there is scarce scientific
knowledge about the effect of the process on both the
product characteristics and its shelf life during storage.
Interrupted baking was initially developed for improving
the bread quality (Labutina, Puchkova, Gubiev, Ilyasov, &
Kats, 1981; Morgenstern, 1985; Stephan, 1977) and there
are some studies focused on optimising the baking
temperature and time for the pre-baking process (Fik &
Surowka, 2002; Stephan, 1977; Unbehend & Neumann,
2000), the microbial quality of the part-baked bread (Doulia,
Katsinis, & Mougin, 2000; Leuschner, OCallaghan,
* Corresponding author. Tel.: 34-96-390-0022; fax: 34-96-363-6301.
E-mail address: crosell@iata.csic.es (C.M. Rosell).
0268-005X/$ - see front matter q 2003 Elsevier Ltd. All rights reserved.
doi:10.1016/j.foodhyd.2003.12.003

& Arendt, 1999) and the quality of the bread after the finish
baking (Fik & Surowka, 2002; Leuschner et al., 1997).
Those studies concluded that bread from interrupted baking
process has close sensory and texture properties to the ones
obtained from full baking. The interrupted baking process
differs from the full baking process in the baking time;
because part baked bread is baked till the crumb is formed
and the crust colour is not developed (Fik & Surowka,
2002). The resulting part-baked bread can be stored at
frozen temperatures for extending the shelf life during long
periods of time. However the freezing thawing cycles
produce dramatic effects on the bread properties (Barcenas,
Haros, Benedito, & Rosell, 2003), therefore it should be
useful to have bread improvers that could counteract those
effects.
Hydrocolloids have been employed for purposes as
diverse as thickeners, stabilizers of emulsions, syneresis
inhibition, film and gel formers, improvers of water
retention and texture properties, control the water mobility
and in general for improving and keeping the food quality
(Christianson, Hodge, Osborne, & Detroy, 1981; Dziezak,
1991; Schenz, 1995; Ward & Andon, 2002). Diverse studies
have shown that the use of hydrocolloids in breadmaking

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M.E. Barcenas et al. / Food Hydrocolloids 18 (2004) 769774

produces a significant improvement in the bread quality

(Armero & Collar, 1998; Guarda, Rosell, Benedito, &
Galotto, 2003; Mettler, Seibel, Bruemmer, & Pfeilsticker,
1992; Rosell, Rojas, & Benedito de Barber, 2001). The
hydrocolloids are added to bakery products for improving
their shelf life by keeping the moisture content and retarding
the staling (Collar, Andreu, Martinez, & Armero, 1999;
Davidou, Le Meste, Debever, & Bekaert, 1996; Rojas,
Rosell, & Benedito de Barber, 1999; Twillman & White,
1988). Hydrocolloids are able to give stability to food
products during freezing thawing cycles (Gurkin, 2002;
Sanderson, 1996), and they help to minimize the negative
effects of the freezing and frozen storage of starch-based
products (Ferrero, Martino, & Zaritzky, 1993; Friend,
Waniska, & Rooney, 1993; Liehr & Kulicke, 1996).
Previous reports stated that hydroxypropylmethylcellulose (HPMC) and k-carrageenan are useful improvers for
obtaining bread by conventional breadmaking process
(Rosell et al., 2001). The aim of this study was to evaluate
the effect of those hydrocolloids on the quality and staling of
part-baked bread after frozen storage and rebaking, in order
to asses their utility in interrupted baking with frozen
storage.

2. Materials and methods

Commercial wheat flour was purchased from local
market. Compressed yeast was used as a starter. kcarrageenan (Genugel type UPC) was donated by The
Copenhagen Pectin Factory Ltd, and HPMC (Methocel
K4M) was provided by Dow Chemical (France).
2.1. Interrupted breadmaking process, frozen storage,
rebaking and aging
A basic recipe consisted in wheat flour (6.5 kg),
compressed yeast (2%, flour basis), salt (2%, flour basis)
and water (up to optimum consistency of 500 Brabender
units) was used in this study. When hydrocolloids were
tested 0.5% (w/w, flour basis) concentration was used.
Ingredients were mixed, rested for 10 min, divided (150 g),
kneaded and mechanically sheeted and rolled. Dough was
proofed at 28 8C and 85% relative humidity up to three
dough volume increase. Part-baking was performed at
165 8C for 7 min. Part-baked bread was cooled at room
temperature and then placed into a freezer at 2 35 8C for a
faster cooling. A part of the baking set, considered as
samples not stored, was kept at room temperature for
30 min, then rebaked at 195 8C for 14 min and finally cooled
at room temperature for 60 min. Frozen part-baked breads
were packed in polypropylene bags and kept at 2 25 8C. At
different time (7, 14, 28 and 42 days), bread loaves were
thawed and rebaked as was described above.
For the aging studies, finish baked bread was packed
again and stored at 25 8C for 24 h.

2.2. Time temperature curves during interrupted baking

process, frozen storage, rebaking and aging
A temperature register (Datapaq, Multi-Tracker System)
with a thermal barrier and eight thermocouples probes of
copper vs. copper nickel was used for recording the
temperature changes during all the processes. After proofing, the thermocouples put into the centre of the bread
dough and under the surface were kept during part-baking,
freezing and rebaking. The temperature was registered each
10 s, and the collected data were analysed by the software of
the register.
2.3. Technological evaluation of the baked bread
The technological parameters for determining bread
quality included volume (rapeseed displacement), weight,
specific volume and width/height ratio of the central slice.
The water content was measured following the standard
method (American Association of Cereal Chemists, 1995).
The water activity was determined by an hygrometer
(Novasina, Thermoconstanter Humidat TH2) at 25 8C. The
crumb hardness was carried out in a texturometer TA-XT2i
(Stable Microsystems, Surrey, UK). A 2 cm thick slice was
compressed with a 25 mm probe up to 50% at 100 mm/min
speed.
2.4. Statistical analysis
In order to assess significant differences among samples,
it was performed a multiple comparison analysis of samples
using the program Statgraphics Plus 5.0. Fishers least
significant differences (LSD) test was used to describe
means with 95% confidence.

3. Results and discussion

3.1. Temperature of bread during part-baking, freezing and
rebaking
The temperature changes inside the bread were followed
during the whole process, obtaining temperature/time
curves (Fig. 1). The temperature was determined in the
centre of the bread and close to the crust during the different
steps of the process. During the prebaking, the temperature
in the core of bread dough increased from 28 up to 70 8C.
The time of the part-baking process as well as in a full
baking process depend on the oven type, weight and shape
of the loaf, and the thermal conditions inside the oven, and it
should experimentally determined in each case (Fik &
Surowka, 2002).
When baking was interrupted, the bread loaves were kept
at room temperature. However, the temperature in the centre
of the crumb went on increasing, even after the loaves were
out of the oven, reaching 86 8C. This phenomenon is called

M.E. Barcenas et al. / Food Hydrocolloids 18 (2004) 769774

771

Table 1
Effect of hydrocolloids on the technological parameters of the finish-baked
bread after different frozen storage time at 225 8C

Fig. 1. Temperature time curves through the part-baking process, freezing,

frozen storage and rebaking.

post-baking temperature increase (Leuschner et al., 1997)

due to the heat diffusion from the crust (90 8C) to the crumb
centre (70 8C) at the end of the baking.
Bread loaves were then cooled at room temperature till
the temperature in the crumb centre reached 40 8C, and then
they were rapidly frozen at 2 35 8C till the centre of crumb
reached 2 6 8C. Taking into account the shape of the curve
during freezing it could be distinguished the prefreezing
stage, when the food temperature drop to the initial freezing
point around 2 5 8C, that result agrees with the reported data
for wheat bread (Chen, 1985; Guinet, 1964). Beyond that
point the rate of temperature decay decreased, due to the
beginning of crystal ice formation stage which according to
the figure did not conclude, but it could be envisaged that it
happened during the storage at 2 25 8C. Samples without
frozen storage (time zero) were thawed at room temperature
for 30 min, although due to the temperature difference
between crust (2 15 8C) and crumb (2 6 8C) again a
gradient was produced and the core reached 2 10 8C. At
the beginning of the rebaking stage, the temperature in the
crumb centre was 2 9 8C and 2 3 8C in the crust, and
the core rose to 96 8C at the end of the baking allowing the
Maillard reaction, the reduction of water content and the
recrystallization of amylopectin (Fik & Surowka, 2002;
Hallberg & Chinachoti, 2002; Leuschner et al., 1999).
Finally, loaves were cooled at room temperature till the core
temperature was 25 8C. In this cooling stage it was also
observed the post-baking temperature increase although in
less extent due to the close temperature between the crumb
and crust, 96 and 97 8C, respectively.
3.2. Effect of hydrocolloids on the bread quality after partbaking, freezing, frozen storage and rebaking
In Table 1 can be observed the effect of hydrocolloids on
the bread quality. Before frozen storage (0 days), loaves
with hydrocolloids, mainly HPMC, showed higher specific
volume than the control. Similar effect was observed when
hydrocolloids were added to bread made by the conventional process (Bell, 1990; Leon et al., 2000; Mettler &
Seibel, 1995; Rosell et al., 2001). In addition it was
observed that the bread volume at 0 days was in all

Sample

Frozen storage
time (days)

Specific
volume
(cm3/g)

Width/height
ratio

Moisture
content (%)

Control

0
7
14
28
42

4.06a
3.82b
3.96a,c
3.70d
3.86b,c

1.6a
1.6a
1.6a
1.6a
1.6a

36.21a
36.22a
36.50b
35.77c
35.33d

k-Carrageenan

0
7
14
28
42

4.18a
3.96b
3.86c
3.86c
3.66d

1.5a
1.5a
1.6a
1.6a
1.5a

36.02a
36.60b
36.79c
36.30d
36.29d

HPMC

0
7
14
28
42

4.55a
4.10b,c
4.12b,c
4.20b
4.06c

1.5a
1.6a
1.5a
1.6a
1.5a

36.45a
36.62b
36.47a
36.18c
37.09d

Values are the mean of four replicates. Means within columns and
samples followed by the same letter were not significantly different P ,
0:05:

the samples higher than the one obtained in the frozen stored
samples; that could be attributed to the different freezing
treatment, since the 0 day samples undergone the prefreezing stage and a partial freezing stage, whereas the other
samples suffered a complete freezing stage. Regarding the
frozen storage time, the specific volume was not significantly P , 0:05 affected by the duration of the frozen
storage, with the exception of the k-carrageenan. Leon et al.
(2000) described the ability of the carrageenans to improve
the bread volume due to their interaction with the gluten
proteins, but k-carrageenan forms rigid gels that are not
stable to freezing thawing cycles (Gurkin, 2002; Ward &
Andon, 2002), which would explain the volume decrease
observed in the k-carrageenan sample.
No significant differences were observed in the width/
height ratio, which is related to the loaf shape, with the
hydrocolloid presence and neither with the time of frozen
storage. Regarding the moisture content at 0 days, the
HPMC sample showed the greatest value and it remained
almost constant during the time of storage. This result
agrees with the ability of HPMC to increase the water
absorption and maintain the moisture content of the
products where is added (Bell, 1990; Collar, Armero, &
Martinez, 1998; Dziezak, 1991). The same behaviour was
observed with the k-carrageenan samples, whereas the
control showed a progressive decrease in the moisture
content with the time of storage.
The water activity of the control at 0 days was 0.983,
whereas in the samples with hydrocolloids decreased to
0.977. Schiraldi, Piazza, and Riva (1996) described the
ability that the hydrocolloids have to reduce the water

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M.E. Barcenas et al. / Food Hydrocolloids 18 (2004) 769774

activity due to the competition with the bread polymers like

proteins and starch.
3.3. Influence of hydrocolloids on the crumb hardness of
bread after part-baking, freezing, frozen storage and
rebaking
The influence of hydrocolloids on the crumb hardness of
the finish baked bread can be observed in Fig. 2. The presence
of hydrocolloids reduced the hardness of the crumb, obtaining the softest crumb with the HPMC. The same effect was
observed when hydrocolloids, especially HPMC, were added
in a conventional breadmaking process (Armero & Collar,
1998; Collar et al., 1998; Davidou et al., 1996; Martinez,
Andreu, & Collar, 1999; Nishita, Roberts, & Bean, 1976;
Rojas et al., 1999; Rosell et al., 2001). Bell (1990) proposed a
theory to explain the function of the HPMC in bread dough
and its texture improving effect. According to this author, the
substitution of the hydroxyl groups of the cellulose by
methoxyl and hydroxypropyl increase the water solubility
and also confer some affinity for the non polar phase,
therefore in a multiphase system like the bread dough this
double property allows to keep the dough uniformity and to
shield the emulsion stability during breadmaking. HPMC
also forms interfacial films at the boundaries of the gas cells
that confer some stability to the cells against the gas
expansion and other processing condition changes (Bell,
1990). In addition, when the temperature rise during baking
the HPMC forms gels by interacting the hydrocolloid chains
among them obtaining a temporary network (Haque,
Richardson, Morris, Gidley, & Caswell, 1993; Sarkar &
Walker, 1995), which gives some strength to the dough
expansion protecting against the volume loss of the dough.
This gel also acts as a barrier against the moisture content
decrease but does not remain after the cooling; therefore, it
provides better texture and softness without conferring
any adverse effect on the palatability of the fresh product
(Bell, 1990).
The crumb hardness of the control showed a progressive
increase with the time of frozen storage. In opposition, the
hardness of the crumb containing HPMC was not affected

Fig. 2. Effect of frozen storage time at 225 8C on the hardness of the finishbaked bread after part-baking, frozen storage and rebaking.

by the frozen storage time, and in the case of k-carrageenan

sample the hardness increase was only observed till 14 days
of frozen storage, beyond that time no further increase was
produced. Nevertheless, the firming effect due to the frozen
storage was not dramatic, and similar to the one found by
other researchers (Fik & Surowka, 2002; Leuschner et al.,
1997).
3.4. Effect of hydrocolloid addition and frozen storage on
the aging of finish baked bread
Finish baked bread obtained after part-baking, frozen
storage, thawing and rebaking was stored at 25 8C and the
staling was followed by measuring the crumb hardness at 0,
6 and 24 h after cooling (Fig. 3). The hardness of the crumb
increased with the time of storage in all the samples, but the
sample added with HPMC showed the lowest increase.
Regarding the storage time, it was observed an increase in
the crumb hardness with the time of frozen storage, and also
faster staling was obtained with longer frozen storage; this
effect was observed in the control and in the presence of

Fig. 3. Effect of the hydrocolloids and time of frozen storage on the aging
behaviour at 25 8C of the finish baked bread made with interrupted baking
process, frozen storage, thawing and rebaking.

M.E. Barcenas et al. / Food Hydrocolloids 18 (2004) 769774

k-carrageenan. Surprisingly, in the presence of HPMC the

hardening rate was independent of the frozen storage time.
The effect of the frozen storage time on the crumb
hardness is likely related to the water state. Schiraldi et al.
(1996) stated that bread dough is rubbery and the water is free
and available to act as a plastizicier, but during baking part of
the water is loss and the rest is linked to the biopolymers
present in the system. The water mobility progressively
decreases but is still able to slowly diffuse through the
breadcrumb to the hydrophilic sites like glucose or hydroxyl
groups available to form hydrogen bonds. During staling,
those hydrogen bonds favour the formation of other bridges
between chains through the displacement of the intermediate
water molecule, which diffuses toward next neighbouring
sites, resulting in a redistribution of water. Therefore, the
water mobility contributes to the amylopectin recrystallization. In addition, it has been already described the formation
of hydrogen bonds between gluten and starch as responsible
of bread staling (Davidou et al., 1996; Martin, Zeleznak, &
Hoseney, 1991). In frozen foods, water is mainly in solid
state and unable to react when high freezing rates at very low
frozen temperatures are applied. Nevertheless, in the frozen
part-baked bread might exit a fraction of unfrozen water,
which could slowly diffuse and contribute to the formation of
hydrogen bonds within the biopolymers during the frozen
storage. An additional explanation was proposed by Guilbot
and Godon (1984). They suggested that above 60 8C the high
mobility of starch polysaccharides avoids the recrystallization, in consequence the crumb does not firm. The molecular
mobility progressively decreases with the temperature till a
minimum found between 5 and 2 3 8C, where the hardening
rate is maximum. The molecular mobility decreases again
from 2 15 to 2 20 8C, and is neglected between 2 30 and
2 40 8C. Therefore, water has an important role in the
processes involved in bread staling. Concerning the HPMC,
due to its hydrophilic nature, it could link the water available
in the system, decreasing the possibilities of complex
formation among the polymers present in the bread. In
opposition to protein or starchy polysaccharides, the HPMC
molecules are not able to form aggregates at low temperatures. Haque et al. (1993) stated that at low temperatures it is
not possible to pack the HPMC chains because their
hydrophobic substituents are surrounded by sheaths of
structured water that inhibit the intermolecular associations
among the polymer chains. Therefore, the HPMC does not
pack and also avoids the redistribution of water, in
consequence the formation of bridges between gluten and
starch will not be favoured, and in turn the bread staling will
be partially prevented, as was observed in the figure.
Conversely, k-carrageenan has very low ability to hydrate
at room temperature; and it can form self self interactions
without competing with gluten proteins and starchy polysaccharides for the water available in the system (Leon et al.,
2000).
The analysis of the hardening rate (Fig. 4) showed that kcarrageenan promoted higher hardening than the control,

773

Fig. 4. Hardening rate of the finish-baked bread stored at 25 8C after

different frozen storage times at 225 8C.

and the slowest rate was detected in the presence of HPMC.

The hardening rate in the k-carrageenan samples was higher
at longer frozen storage time. Similar behaviour was
observed in the control although an asymptotic value was
reached after 7 days of frozen storage. The presence of
HPMC counteracted the effect of the frozen storage time,
obtaining a constant hardening rate at all the frozen storage
times tested. These results confirm that the HPMC shows a
good shielding effect of the crumb texture in freezing
thawing cycles, whereas the k-carrageenan seems to favour
the staling during the frozen storage.

4. Conclusions
The freezing curve of the part-baked bread shows a
typical trend of any food freezing process and was similar to
the full baked bread. The frozen storage has significant
effects on the specific volume, moisture content, crumb
hardness and hardening rate during aging. The addition of
HPMC to bread recipe improves the crumb texture of the
bread obtained from part-baking, frozen storage and
rebaking. In addition, the presence of HPMC also improves
the specific volume and the overall quality of the product
during long frozen storage, removing the negative effects of
that process conditions. Conversely, the k-carrageenan is
not an appropriate improver for interrupted baking process
with frozen storage because does not break down the staling
mechanism.

Acknowledgements
This work was financially supported by Ministerio de
Ciencia y Tecnologia Project (MCYT, AGL2002-4093) and
Consejo Superior de Investigaciones Cientficas (CSIC),
Spain. M. E. Barcenas would like to thank her grant from
Universidad de las Americas, Puebla, Mexico.

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M.E. Barcenas et al. / Food Hydrocolloids 18 (2004) 769774

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