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


ISBN10: 082479348X
ISBN13: 9780824793487

Publisher: CRC Press

Price: $169.95
Pages: 296
Publish date: April 1996

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.