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

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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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Editorial Reviews

Food Technology
If you have responsibility for any step in the freshness of baked goods, you should read this book carefully.
Trends in Food Science & Technology
It is likely to prove indispensible for anyone who is involved with baked goods, be it in production, product development or research.
Journal of Food Science Technology excellent compilation of various subjects related to technology, evaluation, mechanism, and inhibition of staling.
Food Technology
If you have responsibility for any step in the freshness of baked goods, you should read this book carefully.
Journal of Food Science Technology
an excellent compilation of various subjects related to technology, evaluation, mechanism, and inhibition of staling.
Reciting chants to ward off Old Man Stile (present tense of stale) no longer suffices in modern bakeries, which must resort to such technologies as crumb softeners, enzymes, packaging, and preservatives. Scientists from the industry and academia explain theoretical models of staling on the basis of molecular configuration, methods for determining the degree of staling by both instrumental and organoleptic testing, the properties and chemistry of starch, regulatory and labeling requirements for anti-staling ingredients, the impact of product softness on the baking industry, and other aspects. Annotation c. Book News, Inc., Portland, OR (
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Product Details

  • ISBN-13: 9780824793487
  • Publisher: Taylor & Francis
  • Publication date: 4/28/1996
  • Series: Food Science and Technology Series , #75
  • Pages: 296
  • Product dimensions: 6.00 (w) x 9.10 (h) x 0.90 (d)

Table of Contents

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.

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