Staling of bakery products

Authors

  • Michal Magala Institute of Biotechnology and Food Technology, Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava
  • Zlatica Kohajdová Institute of Biotechnology and Food Technology, Department of Food Technology, Fakulty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava
  • Jolana Karovičová Institute of Biotechnology and Food Technology, Department of Food Technology, Fakulty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava

DOI:

https://doi.org/10.5219/124

Keywords:

bakery products, staling, starch retrogradation, moisture redistribution, bakery improvers

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.

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References

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Published

2011-03-09

How to Cite

Magala, M. ., Kohajdová, Z. ., & Karovičová, J. . (2011). Staling of bakery products. Potravinarstvo Slovak Journal of Food Sciences, 5(2), 49–54. https://doi.org/10.5219/124

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