Impact of long-term frozen storage on the dynamics of water and ice in wheat bread

Guo Chen*, Camilla Öhgren, Maud Langton, Kaare F. Lustrup, Magnus Nydén, Jan Swenson

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

36 Citations (Scopus)


Frozen storage of bread has a substantial impact on the dynamics of water and ice in the crumb and crust. In this study, the impact was characterized using wheat bread stored at -18 °C for a long term of ∼4 months. The frozen bread incurred a considerable loss of the crumb water that migrated out and formed ice crystals on the bread surface. Such a moisture decrease underwent more rapidly for the bread stored without intact crust, suggesting the specific role of crust during frozen storage. Moisture also redistributed significantly within the frozen crumb, resulting in an elevated crumb heterogeneity of freezable water. This redistribution of freezable water was accompanied by a progressive recrystallization of the crumb-borne ice crystals, which were measured to grow into bulk sizes using a modified calorimetric procedure for analyzing the crumb samples at their as-frozen states.

Original languageEnglish
Pages (from-to)120-124
Number of pages5
JournalJournal of Cereal Science
Issue number1
Publication statusPublished - Jan 2013
Externally publishedYes


  • Bread
  • Frozen storage
  • Ice
  • Redistribution of water


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