Abstract
Changes in the physicochemical nature of wheat starch during storage are a major contributing factor to loss of baked product freshness (staling). The rate at which a bakery product stales is influenced by the temperature of storage and while freezing slows down the staling rate, the factors which control the storage stability of frozen bakery products are complex. Re-formulation of bakery products to improve their storage stability is possible but constrained by adverse changes in other product characteristics.
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