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Nov
10,
2020

Seminar: Managing short-term and long-term bread softness without the gumminess 

Nov 10, 2020

AGF (Arbeitsgemeinschaft Getreideforschung) Online Seminar

November 19th at 3 p.m. central European time

Everyday bakeries face production constraints. And at the same time, consumers want ever fresh, flavorful bread made with clean label ingredients. Not just at the moment of purchase but also during storage at home. Stale bread is the cause of a significant amount of bread returns and waste. Join this informative seminar to more about bread staling.

Duration: approx. 1 ½ hours

Attendance is free of charge and registration is not necessary.

Click here to access the webinar: https://www.gotomeet.me/AGF-Detmold/bread-softness, which will be opened 15 minutes before beginning.

Subject to be discussed during the seminar: 

  • The molecular structure changes that occur in bread during storage which are responsible for the firming and staling phenomenon are quite complex and involve multiple constituents and mechanisms. It is generally accepted that after the initial cooling process, the retrogradation/recrystallisation of starch, specifically of amylopectin branch chains in amylopectin, plays a major role in bread firming, but starch–gluten interactions and moisture redistribution are also known to be involved.
  • To stay fresh, bread needs a balanced dose of resilience and softness, without excessive gumminess. This can be achieved by a careful selection of ingredients, including enzymes, emulsifiers and water binding ingredients. When mastering the art of utilizing in synergy these ingredients it is possible to obtain a great loaf of bread and that means less waste and happier planet.

After this presentation, participants will be able to:

  • Understand the mechanisms leading to bread staling and gumminess
  • Understand how different ingredients can be used to slow down bread staling and maintain softness longer with undesirable gumminess.
  • Look into the future of industrial bread fresh keeping solutions based on fermentation technologies.

 About the Author/Speaker:

Jacinthe Côté, Ph.D., M.Sc., P.Dt. | +1-514-570-9103 | jcote@lallemand.com

Biography: Doctor Jacinthe Côté is Director Lallemand Baking Solutions Product Management Innovation. She earned a Bachelor’s degree in Nutritional Science and a Master’s degree in Food Science from McGill University. In 2011, Dr. Côté completed her Ph.D. in Biology at the INRS Institute Armand – Frappier after researching the effects of juice processing on the recovery yield and preservation of cranberry bioactive compounds and properties. Throughout her career, Dr. Côté has developed a varied and comprehensive experience in food manufacturing, biotechnology and nutrition, working in clinical nutrition as a registered dietitian, in quality assurance, in technical support, research and development, communication and marketing. Besides her extensive work experience, Dr. Côté is the author of several scientific papers and of the nutrition guide “Desobesité”, published in 2005. In addition, for many years she wrote weekly columns