| 摘要 |
<p>Spoilage, by staling, is a major problem in the bakery industry. This problem is overcome by a method for delaying staling in bakery products, which synergistically combines reformulation and modified atmosphere packaging. Dough is reformulated with an anti-staling ingredient, such as an enzyme, a gum and high fructose corn syrup. The reformulated dough is subsequently baked and packaged in a gaseous environment such as CO2 or a mixture of gases such as N2 and CO2 or in the presence of an oxygen absorbent. With this method, staling may be delayed up to 42 days.</p> |
