Storage stability of standard white bread (SWB) and Meal, Ready‐to‐Eat (MRE) breads were studied in terms of texture firming, amylopectin recrystallization, and water relations. SWB showed a more rapid increase in firmness during storage mainly due to the loss of moisture to the crust and surrounding environment. The MRE, a long shelf‐life military bread, firmed much slower due to the moisture loss inhibition (hermetic pouch) and plasticization (by formulation). This work confirmed previous findings that in some cases, firming of a bread can be strongly influenced by factors other than amylopectin crystallization. This is possible through controlling changes in the amorphous domains earlier described from thermomechanical studies.
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Hallberg et al. (2002) studied this question.
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