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.
"It is likely to prove indispensible for anyone who is involved with baked goods, be it in production, product development or research. "
---Trends in Food Science & Technology
". . .an excellent compilation of various subjects related to technology, evaluation, mechanism, and inhibition of staling. "
---Journal of Food Science Technology
"If you have responsibility for any step in the freshness of baked goods, you should read this book carefully. "
The staling mechanism; surfactants; amylolytic enzymes; non-amymolitic enzymes; instrumental methods; sensory methods; preservatives; modified atmosphere packaging; a baker's perspective; the consumer's perception;' labelling and regulatory requirements.