Chapter 9. Strategies for Extending Bakery Product Shelf-Life

  1. Stanley P. Cauvain and
  2. Linda S. Young

Published Online: 18 FEB 2009

DOI: 10.1002/9781444301083.ch9

Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition

Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition

How to Cite

Cauvain, S. P. and Young, L. S. (2008) Strategies for Extending Bakery Product Shelf-Life, in Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444301083.ch9

Author Information

  1. BakeTran, High Wycombe, Buckinghamshire, UK

Publication History

  1. Published Online: 18 FEB 2009
  2. Published Print: 29 AUG 2008

ISBN Information

Print ISBN: 9781405176132

Online ISBN: 9781444301083

SEARCH

Keywords:

  • strategies for extending bakery product shelf-life;
  • mould-free shelf-life (MFSL);
  • Flour Milling and Baking Research Association (FMBRA);
  • high-ratio style cake;
  • manipulating water content;
  • sugar effect on cake shelf-life;
  • humectant use and increased soft eating character to crumb;
  • glycerol addition effect;
  • recipe change effects on cake shelf-life;
  • moisture migration and reduction

Summary

This chapter contains sections titled:

  • Introduction

  • Manipulating water activity using ingredients

  • Storage temperature

  • Effects of pH

  • Extending the product shelf-life by adjusting water content

  • Changing salt levels

  • Effects of sugars on the cake shelf-life

  • Using humectants

  • Summary of the effects of recipe changes to the cake shelf-life

  • Using preservatives

  • Reducing moisture migration

  • Extending shelf-life by other means

  • Conclusions

  • References