Adding to the discussion from user Jess:
I am working on a project with high moisture content Sourdough breads.
The Client is requiring very quick pull down of core temp to facilitate quick turn over through the slicing station.
They are struggling with Gumming of the blades and Gluing of the slices even though the core temp is down to low/mid 30c range.
If the Loaves are allowed to cool more slowly this appears to be less prevalent.
Can anyone drop some science on this with respect to Starch and Amylose retrogradation and stabilisation of Gelatinised starch in the first hour post bake and the effects of rapid cooling on Starch Chain development and Recrystallization
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