FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Bread staling and methods of prolonging its freshness


Generally, bakery products are characterized by a short-term stability and shelf life as a result of a fast running process of staling. This review presents the current state of knowledge on staling process and its effect on the quality and storing time of bread. A role of some chemical compounds participating in this process, such as starch, proteins, water, and non-starch carbohydrates, was expressly emphasized. Furthermore, it was explained the significant effect of some substances (e.g.: enzyme preparations, emulsifiers and hydrocolloids, lipids, proteins, and non-starch carbohydrates) or processes (e.g.: freezing, packaging, and storage in modified atmosphere) on prolonging the freshness of bakery products, as well as their shelf life.


bakery products, staling, prolongation of freshness, shelf life