摘要：In this research, white wheat, rye and branny breads part-baked 10, 15 and 20 minute with added antimicrobial or not, was wrapped with two polyethylene bags and stored 7, 14, 21 day at refrigerator temperature (4 oC ). After storage, cooking time of breads was completed to cooking time (25 minutes) of control breads and bread crumb were subjected to softness analysis. Antimicrobial additive and the increase of part-baking time and storage period decreased softness value of bread crumb that is indicator of staling. Bread crumb softness decreased with storage at refrigerator temperature, but this decrease was more pronounced in white pan bread compared to rye and branny bread. 10 and 15 minute-part-baking on 7th and 14th day of refrigerator temperature storage have gave crumb softness the same as control group breads or softer.
