Abstract
The aim of this work was to write down a review article about various aspects connected with staling of bakery products. Shelf life is directly associated with the staling process, which depends on the composition of bakery products and important are storage conditions as well. In the article are described particular components (starch, nonstarch polysacharides, water ) and how they affect the staling process. Generally during staling of bakery products occur processes related with starch retrogradation, moisture redistribution from the crumb to the crust and other interactions between components. Staling process could be delayed by using various bakery improvers like enzymes, hydrocolloids, emulgators and other compounds. Also useful is the application of suitable packaging techniques.
Highlights
The aim of this work was to write down a review article about various aspects connected with staling
Shelf life is directly associated with the staling process
which depends on the composition of bakery products
Summary
V tabuľke 1 sú uvedené zmeny základných zloţiek (škrob, lepok, tuky) medzi čerstvým a starnúcim chlebom. Rýchlosť retrogradácie závisí od teploty prostredia, vlhkosti (obsahu vody v škrobovom maze) a od druhu škrobu a spôsobuje zmenu viskozity. Presun vlhkosti zo striedky do kôrky spôsobujú rozdiely medzi parciálnymi tlakmi pár v kôrke a vo vnútri bochníka. Obsah vlhkosti v centre bochníka sa zniţuje, zatiaľ čo vo vonkajších častiach narastá (Chinachoti a Vodovotz, 2001). Tieto prípravky môţu mať rôzne vlastnosti a vplyvy ako sú: zlepšenie spracovateľských vlastností cesta a kvality hotových výrobkov, urýchlenie kysnutia, zvýšenie kvasnej stability a tolerancie cesta, optimalizácia kyslosti cesta, ovplyvnenie farby kôrky a striedky a nárast mnoţstva vody v ceste a jej lepšie viazanie (Szemes a Mainitz, 1999). Tab. 1 Fyzikálno-chemický stav základných zloţiek v čerstvom a starnúcom chlebe (Gray a Bemiller, 2003)
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