PROBLEM IN BREAD CRUMBS
My name is Aya and I am a food technology in a major bakery.
We make golden and white bread crumbs. For over 3 years now, I have a technology problem that only the white bread crumbs get stale and even reminiscent of oxidation. the golden bread crumbs have peprika extract that Probably hiding the uncharacteristic scent cause paprika is kind of anti-oxidation.
At first we thought it was an oxidizing scent and the direction was to test the wheat flour as it is known to contain about 1 percent of fat. We replaced the flour supplier, it helped for a while and than came back. we also replaced the yeasts but unfortunately- nothing. the smell came back.
We make bread for crumbs consisting of wheat flour, water, salt, yeast and vitamin C only.
The bread was baked in the oven and then shredded to breadcrumbs, undergoing further drying to 7-9 percent moisture. After a certain period of time, an uncharacteristic odor of the product begins to appear.
Does anyone have any idea what the unusual smell might be? It should be emphasized that the phenomenon read intermittently and it is not clear what the source is.
I would love ideas from the experts.