Bake‐Off Technology (BOT) of Par‐Baked Burger Buns: Thermal, Microstructure, Microbial, and Quality Properties During Frozen Storage

ABSTRACT Background This study investigated the impact of par‐baking and frozen storage time on the quality of par‐baked burger buns to analyze the feasibility of producing burger buns through bake‐off technology. The effect of additives (guar gum and barley malt) on the baking performance, microstructure, thermal properties, and microbial safety during storage is evaluated. Results The optimum baking conditions for par‐baked burger buns was 8 min of first baking and a re‐baking time of 7 min (second baking) at 210°C. The par‐baked burger buns were stored (at −18°C, 90 days), withdrawn at an interval of 15 days, re‐baked and its quality characteristics were evaluated. The use of additives positively impacted the product quality, stabilised the water activity and prevented significant reduction of specific volume during storage. The extent of increase in hardness and decrease in springiness was greater in the control than additive burger buns. On the 45th and 90th day, the internal microstructure of the par‐baked burger bun with additives was more continuous with a film‐like coating on embedded granules, suggesting the protective function of guar gum. Conclusions The results confirmed that it is possible to extend the shelf‐life of a burger bun through the use of the par‐baking technique and frozen storage method, which helps the bakery industry to meet the evolving market demand.