Bread staling involves a combination of physico-chemical phenomena that leads to a reduction of quality. Researchers and the baking industry has attempted to postpone staling by applying different methods such as changes in breads making process (fermentation, baking and chilling conditions and part-baking process), changes in formulation and changes in storage condition This study aims at evaluating the impact of different fermentation condition on rheological properties of Sangak dough, evaluating the impact of baking conditions (time- temperature), baking type (of fully baked (FB) and part-baked (PB)), baking bed (gravel and metal beds) and storage temperature (-18, 4 and 20°C) on the quality properties and staling of Sangak bread. Increase of fermentation temperature and duration decreased G' and G" of dough. Results showed that lower baking temperature with longer baking time produced the drier bread with higher firmness. In FB Sangak breads, amylopectin retrogradation, amount of unfreezable water and firmness (measured by compression test) increased during storage at positive temperatures. Storage at 4°C resulted in increasing melting enthalpy of amylopectin crystallite in comparison with storage at 20°C. Also it was found that firmness of PB breads due to rebaking was significantly lower than FB breads. There were no significant changes in staling parameters of FB and PB stored at -18°C. Baking on gravels and the increase of baking temperature increment heating rate and the increase of heating rate reduced the staling kinetic of Sangak bread. Key Words Sangak Bread; Partial Baking; Amylopectin Retrogradation; Staling, Baking Bed; Heating rate.
