Free Download Baked Goods Freshness Book PDF
ByRonald Hebeda
Total Download
24
“A good book is the purest essence of a human soul.” –Thomas Carlyle
Synopsis
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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