Improving the control of staling in frozen bakery products

@inproceedings{Cauvain1998ImprovingTC,
  title={Improving the control of staling in frozen bakery products},
  author={Stanley P. Cauvain},
  year={1998}
}
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… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-10 OF 18 CITATIONS

Perspective of surface active agents in baking industry: an overview.

  • Critical reviews in food science and nutrition
  • 2014
VIEW 4 EXCERPTS
CITES BACKGROUND
HIGHLY INFLUENCED

Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes

  • Journal of Food Science and Technology
  • 2016
VIEW 1 EXCERPT
CITES BACKGROUND
HIGHLY INFLUENCED