Quality considerations

Inadequate cooling can negatively impact the quality of the baked product as well as the overall bakery operation. Effects of excessive or insufficient cooling include:

Excessive cooling (overcooling):

• The internal temperature is too low
• The finished product is drier and firmer with brittle, harsh eating qualities (crumbly)
• The dryness and loss of moisture contributes to a faster loaf staling

Insufficient cooling (undercooling):

• Bread sidewalls will be weak and may collapse while passing through the slicer
• Slices will be ragged and may tear due to excessive moisture remaining in the loaf and the crumb being too soft
• Gumming up of the slicer blades thus increasing downtime
• Pilling of the crumb
• Excess moisture due to condensation in the wrapper, thus encouraging mold growth

Vacuum cooling

Vacuum cooling is a relatively new technology which is characterized by its ability to reduce the difference between ambient atmospheric pressure and water vapour pressure. The vacuum system uses pumps which remove the gases and water vapour from the cooling chamber, creating a partial vacuum or zone of very low manometric pressure. This accelerates the vaporization of free moisture from the product.

Vacuum cooling is a rapid method that is suitable for products that are unstable and prone to collapse as they cool. Vacuum cooling allows bakeries to avoid the dependence on prevailing atmospheric conditions, achieving consistent results and uniform cooling at all times. Equipment required for this purpose must be isolated and sealed from the surrounding area and may be batch- or tunnel-type.³

References

1. Stear, C.A. “Bread Cooling and Setting.” Handbook of Breadmaking Technology Elsevier Science Publishers Ltd., 1990, pp. 638–650.
2. Cauvain, S.P. “Proving, Baking and Cooling.” Technology of Breadmaking, 3rd edition, Springer International Publishing Switzerland, 2015, pp. 147–176.
3. Cauvain, S.P. “Bread and Other Fermented Products.” Baking Problems Solved, 2nd edition, Woodhead Publishing, Elsevier Ltd., 2017.

Приложение 2

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