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Better Baking in Food Product Development
date:May 11, 2016
end. Consumers want great-tasting, cost-effective, safe food; retailers also want long shelflife. Shelflife extenders, such as emulsifiers, enzymes and gums, affect bread and cake textural propertiesthus delaying staling processes and improving shelflife. Storage time and temperature also affect the rate of staling.
Enzymes are widely used for improvement of dough and staling. Enzymes are biological compounds (protein), which accelerate the conversion of one substrate to another. Enzymes are sub

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