PRESERVATION OF BAKED GOODS

摘要

A process for preserving baked goods takes advantage of the discovery that a form of modified whey characterized by a calcium content of at least 3 %, protein content of from 10 to 20 %, and a phospholipid content of at least 2 %, has high antimicrobial activity, particularly, antimycotic activity. Baked flour-containing foods are formulated to contain sufficient amounts of the modified whey to provide a desired antimicrobial activity, e.g., from about 2 to about 10 % of the modified whey will improve the stability of baked goods having moisture contents as high as 50 %.