The Taste of Bread by Raymond Calvel;Ronald L. Wirtz

Author:Raymond Calvel;Ronald L. Wirtz
Language: eng
Format: mobi, epub
Published: 2007-08-27T12:51:00+00:00

If the bread were not then immediately placed in an impermeable package with a very small headspace, the damage from slicing would be minimal. However, when bread is kept in a confined atmosphere for several hours, it undergoes real damage. The crust softens, its taste changes, and if part of it is slightly scorched-as often happens-the whole of the taste and odor of the bread will become atypical and often disagreeable. It is no exaggeration to state that presliced breads kept under confined headspace conditions will undergo inevitable damage to the taste and aroma complex.

Furthermore, a preservative (calcium propionate) is added to the dough of medium shelf life specialty and sandwich breads in order to inhibit the growth of molds for up to 12 to 15 days. This mold-inhibiting agent does have the unpleasant side effect of giving the breads a taste and an aroma that are a mixture of slightly putrid and acidic odors. These odors become concentrated in the enclosed headspace formed by the airtight bag, and when it is opened the smell is thoroughly disagreeable.

Long shelf life breads actually undergo sterilization in the course of their processing. After slicing, they are enclosed in heat-resistant airtight packaging and are then passed through an infrared tunnel oven heated to 160°C (320°F) for 8 minutes. After sterilization and cooling, they are placed in an outer protective package. Provided that the packaging remains airtight, they are protected from spoilage for weeks on end. However, this special treatment does not prevent them from drying and staling, and after about 10 days they are unfit for consumption unless they have been toasted.

Thus, in spite of all the operations after slicing that are intended to produce a more or less extended shelf life-tempering, packaging, the use of mold inhibitors, and or sterilization-it must be concluded that these measures lead to serious and irreparable damage to the quality and originality of bread taste.

Such considerations lead me to advise the consumer who loves good bread-whatever the type-to try to find good-quality specialty or sandwich breads, to buy them fresh, and if possible to have them sliced only at the time of sale. It also seems to me that a nearby neighborhood bakery would be most suitable, provided that the quality of its products is good enough.

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