Baked Goods Freshness: Technology, Evaluation, and Inhibition of Staling

1st Edition

Ronald Hebeda

CRC Press
Published April 30, 1996
Reference - 296 Pages
ISBN 9780824793487 - CAT# DK5965
Series: Food Science and Technology

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Summary

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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