Baked goods freshness : technology, evaluation, and inhibition of staling
著者
書誌事項
Baked goods freshness : technology, evaluation, and inhibition of staling
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, v. 75）
Marcel Dekker, 1996
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注記
Includes index
内容説明・目次
内容説明
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.
目次
- 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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