Understanding the Characteristics and Staling of “Pan de Muerto”: A Traditional Mexican Bread by Relating Its Fat Content to Starch Retrogradation

“Pan de Muerto” is a traditional bread type, emblematic of Mexican bakery. This work’s objectives were defining its characteristics, determining the effect fat content, and storage conditions on staling, examining relative impact these crystallization starch retrogradation. Staling was evaluated via changes in Young’s modulus. Fat retrogradation studied considering thermal crystalline properties unmodified freeze-dried-defatted crumb. hybrid bakery pastry products. proportion, resulted different staling behaviors not directly dependent water content. Only butter depended conditions. Starch retrograded over eight days storage. The crystals’ whereas impacted rate New relations between content are shown.