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

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

by Ronald Hebeda, Hebeda 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

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Overview

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.

Product Details

ISBN-13:
9780824793487
Publisher:
Taylor & Francis
Publication date:
04/28/1996
Series:
Food Science and Technology Series, #75
Pages:
296
Product dimensions:
6.00(w) x 9.10(h) x 0.90(d)

Related Subjects

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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