Abstract
This chapter describes the sensory quality of bakery (bread) and confectionary products, including biscuits, cookies, cakes, muffins as well as the influence of sugar, fat and chocolate on sensory properties and shelf life. Additionally, with respect to nutrition and health, calorie reduction strategies are discussed as well as gluten-free products. Finally, shelf life properties are discussed as well as microbiological spoilage, staling, and oxidative stability, in addition antistaling strategies. A case study is presented demonstrating smart packaging technologies for monitoring and extending the shelf life quality of modified atmosphere packaged bread.
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