Part-Baked Products

Abstract

AbstractBaked or bakery products are very wide in varieties, including breads, rolls, cookies, cakes, pies, muffins, biscuits, doughnuts and pastries. It is an important part of a balanced diet and a wide variety of such products can be found in the supermarket shelves (Stanley et al. 2007). Bakery products, especially bread, cake, rolls, muffin, pastry, and other similar products have a limited shelf life. Physicochemical changes such as staling and firming, and microbiological spoilage such as yeast, mould, and bacterial growth reduces the shelf life of these products. Staling in these products results decreased consumer acceptance and thereby great economic losses. Because bakery products are an important part of the diet of people in many countries, the economic losses arising from staling are extremely important. For this reason, considerable attention has been given on staling of bakery products. Several studies have been reported to extend the quality and shelf life by retarding staling (Karaoglu and Kotancılar 2006).KeywordsShelf LifeStarch GranuleFreeze StorageModify Atmosphere PackagingBakery ProductThese keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.