STALING OF BAKERY PRODUCTS
<div style="mso-element:frame;mso-element-frame-width:498.1pt;mso-element-frame-height: 191.3pt;mso-element-frame-vspace:3.1pt;mso-element-wrap:around;mso-element-anchor-vertical: page;mso-element-anchor-horizontal:page;mso-element-left:50.45pt;mso-element-top: 64.55pt;mso-height-rule:exactl...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2011-04-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/124 |
| _version_ | 1818157115524513792 |
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| author | Jolana Karovičová Zlatica Kohajdová Michal Magala |
| author_facet | Jolana Karovičová Zlatica Kohajdová Michal Magala |
| author_sort | Jolana Karovičová |
| collection | DOAJ |
| description | <div style="mso-element:frame;mso-element-frame-width:498.1pt;mso-element-frame-height: 191.3pt;mso-element-frame-vspace:3.1pt;mso-element-wrap:around;mso-element-anchor-vertical: page;mso-element-anchor-horizontal:page;mso-element-left:50.45pt;mso-element-top: 64.55pt;mso-height-rule:exactly"><table style="height: 263px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td style="padding-top:3.1pt;padding-right: 0cm;padding-bottom:3.1pt;padding-left:0cm" height="263" align="left" valign="top"><div style="mso-element:para-border-div;border:none;border-bottom:solid windowtext 2.25pt; padding:0cm 0cm 1.0pt 0cm"><p style="text-align:justify;line-height:115%;border:none;mso-border-bottom-alt: solid windowtext 2.25pt;padding:0cm;mso-padding-alt:0cm 0cm 1.0pt 0cm; mso-element:frame;mso-element-frame-width:498.1pt;mso-element-frame-height: 191.3pt;mso-element-frame-vspace:3.1pt;mso-element-wrap:around;mso-element-anchor-vertical: page;mso-element-anchor-horizontal:page;mso-element-left:50.45pt;mso-element-top: 64.55pt;mso-height-rule:exactly"><span><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;line-height:115%; color:black">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<span style="mso-spacerun:yes"> </span>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.</span></span></p><p style="text-align:justify;line-height:115%;border:none;mso-border-bottom-alt: solid windowtext 2.25pt;padding:0cm;mso-padding-alt:0cm 0cm 1.0pt 0cm; mso-element:frame;mso-element-frame-width:498.1pt;mso-element-frame-height: 191.3pt;mso-element-frame-vspace:3.1pt;mso-element-wrap:around;mso-element-anchor-vertical: page;mso-element-anchor-horizontal:page;mso-element-left:50.45pt;mso-element-top: 64.55pt;mso-height-rule:exactly"><span><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;line-height:115%; color:black"><br /></span></span></p><p style="text-align:justify;line-height:115%;border:none;mso-border-bottom-alt: solid windowtext 2.25pt;padding:0cm;mso-padding-alt:0cm 0cm 1.0pt 0cm; mso-element:frame;mso-element-frame-width:498.1pt;mso-element-frame-height: 191.3pt;mso-element-frame-vspace:3.1pt;mso-element-wrap:around;mso-element-anchor-vertical: page;mso-element-anchor-horizontal:page;mso-element-left:50.45pt;mso-element-top: 64.55pt;mso-height-rule:exactly"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;line-height:115%; color:black"><span style="line-height: normal; font-size: 11px; color: #111111; font-weight: bold;"><strong>doi:10.5219/124</strong></span></span></p></div></td></tr></tbody></table></div> |
| first_indexed | 2024-12-11T15:09:04Z |
| format | Article |
| id | doaj.art-6955bedfd5d84d558a50eccf4306c855 |
| institution | Directory Open Access Journal |
| issn | 1338-0230 1337-0960 |
| language | English |
| last_indexed | 2024-12-11T15:09:04Z |
| publishDate | 2011-04-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-6955bedfd5d84d558a50eccf4306c8552022-12-22T01:00:48ZengHACCP ConsultingPotravinarstvo1338-02301337-09602011-04-0152495410.5219/124STALING OF BAKERY PRODUCTSJolana KarovičováZlatica KohajdováMichal Magala<div style="mso-element:frame;mso-element-frame-width:498.1pt;mso-element-frame-height: 191.3pt;mso-element-frame-vspace:3.1pt;mso-element-wrap:around;mso-element-anchor-vertical: page;mso-element-anchor-horizontal:page;mso-element-left:50.45pt;mso-element-top: 64.55pt;mso-height-rule:exactly"><table style="height: 263px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td style="padding-top:3.1pt;padding-right: 0cm;padding-bottom:3.1pt;padding-left:0cm" height="263" align="left" valign="top"><div style="mso-element:para-border-div;border:none;border-bottom:solid windowtext 2.25pt; padding:0cm 0cm 1.0pt 0cm"><p style="text-align:justify;line-height:115%;border:none;mso-border-bottom-alt: solid windowtext 2.25pt;padding:0cm;mso-padding-alt:0cm 0cm 1.0pt 0cm; mso-element:frame;mso-element-frame-width:498.1pt;mso-element-frame-height: 191.3pt;mso-element-frame-vspace:3.1pt;mso-element-wrap:around;mso-element-anchor-vertical: page;mso-element-anchor-horizontal:page;mso-element-left:50.45pt;mso-element-top: 64.55pt;mso-height-rule:exactly"><span><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;line-height:115%; color:black">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<span style="mso-spacerun:yes"> </span>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.</span></span></p><p style="text-align:justify;line-height:115%;border:none;mso-border-bottom-alt: solid windowtext 2.25pt;padding:0cm;mso-padding-alt:0cm 0cm 1.0pt 0cm; mso-element:frame;mso-element-frame-width:498.1pt;mso-element-frame-height: 191.3pt;mso-element-frame-vspace:3.1pt;mso-element-wrap:around;mso-element-anchor-vertical: page;mso-element-anchor-horizontal:page;mso-element-left:50.45pt;mso-element-top: 64.55pt;mso-height-rule:exactly"><span><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;line-height:115%; color:black"><br /></span></span></p><p style="text-align:justify;line-height:115%;border:none;mso-border-bottom-alt: solid windowtext 2.25pt;padding:0cm;mso-padding-alt:0cm 0cm 1.0pt 0cm; mso-element:frame;mso-element-frame-width:498.1pt;mso-element-frame-height: 191.3pt;mso-element-frame-vspace:3.1pt;mso-element-wrap:around;mso-element-anchor-vertical: page;mso-element-anchor-horizontal:page;mso-element-left:50.45pt;mso-element-top: 64.55pt;mso-height-rule:exactly"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;line-height:115%; color:black"><span style="line-height: normal; font-size: 11px; color: #111111; font-weight: bold;"><strong>doi:10.5219/124</strong></span></span></p></div></td></tr></tbody></table></div>http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/124bakery products, staling, starch retrogradation, moisture redistribution, bakery improvers |
| spellingShingle | Jolana Karovičová Zlatica Kohajdová Michal Magala STALING OF BAKERY PRODUCTS Potravinarstvo bakery products, staling, starch retrogradation, moisture redistribution, bakery improvers |
| title | STALING OF BAKERY PRODUCTS |
| title_full | STALING OF BAKERY PRODUCTS |
| title_fullStr | STALING OF BAKERY PRODUCTS |
| title_full_unstemmed | STALING OF BAKERY PRODUCTS |
| title_short | STALING OF BAKERY PRODUCTS |
| title_sort | staling of bakery products |
| topic | bakery products, staling, starch retrogradation, moisture redistribution, bakery improvers |
| url | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/124 |
| work_keys_str_mv | AT jolanakarovicova stalingofbakeryproducts AT zlaticakohajdova stalingofbakeryproducts AT michalmagala stalingofbakeryproducts |