Baked Goods Freshness

Baked Goods Freshness

Technology, Evaluation, and Inhibition of Staling

by Ronald Hebeda

296 pages· 1996· ISBN 9780824793487
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This work offers comprehensive coverage of the staling process that occurs upon ageing in baked goods. It covers in detail the technologies for maintaining freshness, including the use of crumb softeners, enzymes, packaging and preservatives, and models the theory of staling on the basis of molecular configuration. The work presents current methods for determining the degree of staling by instrumental and organoleptic testing, addresses regulatory and labelling requirements for antistaling ingredients, and more.

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