Baked Goods Freshness
Technology, Evaluation and Inhibition of Staling
edited by Ronald E. Hebeda

This practical reference offers for the first time in a wide-ranging, single-source volume, comprehensive coverage of the staling process that occurs upon aging in baked goods, covering in detail the technologies for maintaining freshness, such as crumb softeners, enzymes, packaging, and preservatives.

Contents

1. The Staling Mechanism
2. Surfactants
3. Amylolytic Enzymes
4. Nonamylolytic Enzymes
5. Instrumental Methods
6. Sensory Methods
7. Preservatives
8. A Baker's Perspective
9. The Consumer's Perception
10. Labeling and Regulatory Requirements

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