Physical, textural and sensory characteristics of 7-day frozen part-baked French bread

Abstract Bread partially baked for 7 min at 250 °C, after cooling, was frozen until core temperature reached −18 °C and stored at this same temperature up to 7 days. Samples were removed daily from the freezer, thawed and baked at 250 °C for 6 min. Analyses were performed 1 h after final baking, and were also conducted on fresh French bread daily produced (control). Weight and specific volume of frozen part-baked bread presented significant difference ( P 0.05 ) compared with fresh one. Sensory analysis was carried out by a trained panel using the Difference from Control test to evaluate the difference and the degree of difference between frozen part-baked French bread (FPBFB) and fresh bread regarding appearance , tactile by direct touch and mouthfeel . All scores obtained indicated that the panelists, during the studied period, considered FPBFB to be slightly different compared with fresh one. Consumer Acceptance test was applied to compare appearance (gloss, roughness and cut on bread surface), oral texture (crust crispness and crumb firmness) and overall flavor between frozen part-baked bread and a commercial brand. All sensory scores obtained from Consumer test indicated that the 4-day frozen part-baked presented a superior acceptance to the commercial brand.