“Pan de
Muerto” is a traditional bread type, emblematic of Mexican bakery. This work’s objectives were defining its
characteristics, determining the effect of fat content, fat type, and storage
conditions on its staling, and examining the relative impact of these
conditions on fat crystallization and starch retrogradation. Staling was
evaluated via changes in Young’s modulus. Fat crystallization and starch
retrogradation were studied considering the thermal and crystalline properties
of unmodified and freeze-dried-defatted crumb. This bread is a hybrid of bakery
and pastry products. Fat type, fat proportion, and storage conditions resulted
in different staling behaviors not
directly dependent on water content. Only butter crystallization depended on
storage conditions. Starch retrograded over eight days of storage. The starch
crystals’ properties depended on fat content, whereas storage conditions
impacted the rate of retrogradation. New relations between fat content and
starch retrogradation are shown.
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