Table of Contents

The staling mechanism; surfactants; amylolytic enzymes; non-amymolitic enzymes; instrumental methods; sensory methods; preservatives; modified atmosphere packaging; a baker's perspective; the consumer's perception;' labelling and regulatory requirements.

Reviews

"It is likely to prove indispensible for anyone who is involved with baked goods, be it in production, product development or research. "
---Trends in Food Science & Technology
". . .an excellent compilation of various subjects related to technology, evaluation, mechanism, and inhibition of staling. "
---Journal of Food Science Technology
"If you have responsibility for any step in the freshness of baked goods, you should read this book carefully. "
---Food Technology