Technological and microbiological properties of part-baked breads stored in different time and temperature

In this research, white wheat, rye and branny breads part-baked 10, 15 and 20 minute with added antimicrobial or not, was wrapped with two polyethylene bags and stored 3, 5, 7 day in room temperature (20°C) and 7, 14, 21 day at refrigerator temperature (4°C). After storage, cooking time of breads was completed to cooking time (25 minutes) of control breads. Breads were subjected to softness analysis that is indicator of staling, microbiological, physical and chemical analysis. Particularly at the storage of room temperature, the more increasing of storage time the more rising microorganism counts of breads;, Antimicrobial additive has significantly decreased microorganism counts of breads. Rope was formed in breads the 7lh day of storage at room temperature. Breads stored at refrigerator temperature has significantly less microorganism counts than breads stored at room temperature. While the increase of time of part-baking and storage have increased baking loss, acidity and crust moisture of breads, it has decreased texture, crumb moisture, hydration capacity and softness of breads. The addition of antimicrobial preservative has decreased acidity, specific volume and softness of bread. While storage at refrigerator temperature has decreased crumb softness of white bread compared to room temperature, it has increased softness of rye bread crumb. While white bread has the most superior crumb softness, branny bread has the lowest one. 1 0 and 1 5 minute-part-baking on 3rd and 5lh day of room temperature storage and 71'1 and 14lh day of refrigerator temperature storage have gave crumb softness the same as control group breads or softer. 2002, 144 pages Keywords: Bread, staling, storage, total bacteria count, part-baking,