Baked Goods Freshness: Technology, Evaluation, and Inhibition of StalingRonald Hebeda 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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addition agents aging amylopectin amylose antifirming antimicrobial antistaling attributed bacterial baked bakery foods bakery products bread crumb bread staling cake calcium propionate Cereal Chem Cereal Foods World chain changes chemical compression consumer cross-linking crumb firming crumb softness crust crystallization D'Appolonia decreased dextrins diglycerides double helices dough effect emulsifiers endotherm enzyme ethanol evaluated fatty acids Figure flavor flour flour lipids Food Agric fraction function fungal gas packaging gelatinization glucoamylase gluten headspace hemicellulose increase indicated ingredients inhibition J. G. Ponte Krog labeling loaf volume measure method moistness moisture mold growth mold-free shelf molecular molecules monoglycerides oxidation oxygen pentosans polar lipids potassium sorbate preservatives properties propionate protein R. C. Hoseney reduced refreshened retrogradation role sample sensory shortening shown sodium sodium propionate softening soluble sorbate sorbic acid spoilage starch gels starch granules storage studies surfactants Technology temperature texture wheat starch x-ray yeast