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Shelf-life enhancement of baked goods

Extending the shelf-life of Baked product development relies on the manufacturers, product developers, process and packaging technologists to produce attractive and delicious products that stay fresh for a long time without any microorganisms. 1.Staling 2.Emulsifier 3.Catalysts or enzymes 4.Hydrocolloids 5.Water activity (Aw) 6.Reduction of microbial load 7.Novel Shelf-Life Solutions To Read More : https://bit.ly/3gvjo76

Extending the shelf-life of Baked product development relies on the manufacturers, product developers, process and packaging technologists to produce attractive and delicious products that stay fresh for a long time without any microorganisms.

1.Staling
2.Emulsifier
3.Catalysts or enzymes
4.Hydrocolloids
5.Water activity (Aw)
6.Reduction of microbial load
7.Novel Shelf-Life Solutions

To Read More : https://bit.ly/3gvjo76

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Shelf-Life Enhancement of Baked Goods

Dr. Nancy Agnes, Head,

Technical Operations, FoodResearchLab

info@foodresearchlab.com

Keywords: Baked product development,

New Food product development, shelf-life

study, bakery product development

I. INTRODUCTION

Extending the shelf-life of Baked product

development relies on the manufacturers,

product developers, process and packaging

technologists to produce attractive and

delicious products that stay fresh for a long

time without any microorganisms. Shelf-life

of baked goods depends on a complex set of

conditions. Understanding how each of these

factors is involved in the physical and

chemical translation will aid in determining

the loss of shelf-life with time during New

Food product development. Having said

that, certain chemical reactions and physical

changes are unavoidable, but a few methods

could be employed to delay them and obtain

a high-quality product life.

II. STALING

At ambient temperatures, most baked

goods such as bread and rolls become moist

and spongy, undergoing deterioration in

quality, which is commonly known as

staling. Generally, the higher the moisture

content found in the fresh product will

increase the changes resulting from staling.

For instance, bread, sweet goods and cakes

stale faster than do cookies and crackers due

to their higher moisture content. If we look

closely at bread, the crumb and the crust are

undergoing staling at different rates due to

the same reason. Crumb staling is evident

from many physiochemical changes such as

changes in taste, aroma, hardness and starch

crystallization and retrogradation, leading to

insoluble starch content. To address these

problems of staling, packaging solutions can

be deployed to prevent moisture loss and to

keep the crumb soft and flavourful. Staling

can be slowed by handling the storing and

shipping temperatures below 32 ℃ during a

bakery product development.

III. EMULSIFIER

Emulsifiers slow down the staling

process by enhancing moisture retention.

Surfactants provide many functions in shelflife

improvements, such as increasing the

bread loaf volume and obtaining an optimal

and functional gluten structure. This process

leads to a softer crumb with improved

crumb resilience and moisture retention.

Copyright © 2021 Food Research Lab. All rights reserved 1


Gluten proteins hinder the protein molecules

interaction due to ionic repulsion. Salt

increases the dough strength by suppressing

the ionic repulsion. Fatty acid present in

surfactants (DATEM, SMG) bind to the

hydrophobic areas of gluten proteins.

Saturated fatty acids of monoglycerides are

better than unsaturated versions in obtaining

the desired outcome, such as better air

incorporation. Using oil in cake mixes

produce a tender cake with enhances shelflife.

However, this affects the foaming

ability. Incorporation of emulsifiers such as

acetylated or lactylated monoglycerides will

improve the oil's functionality in cakes.

IV. CATALYSTS OR ENZYMES

Enzymes can be classified based on

the reactions, substrates, end products,

thermal stability, and source. In baking,

amylases (starch-degrading enzymes) are

often used to break down gelatinizing

starches during baking. Heat stability and

their mode of action are the main parameters

for their performance and heavy usage. This

is crucial as the amylases need to modify the

gelatinization of starch during baking at

temperatures above 150 ℃, improving

crumb softness. Commonly used amylases

are obtained from Aspergillus oryzae;

glucoamylase, Aspergillus niger; malted

wheat/barley; Bacillus subtilis; Bacillus

megaterium; and Bacillus

stearothermophilus.

V. HYDROCOLLOIDS

Hydrocolloids are used to improve water

solubility, increase viscosity and ability to

form gels. Hydrocolloids also improve and

stabilize the texture and inhibit the ice

crystallization with stable emulsions. Gums

are high-molecular-weight polysaccharides

with fiber and proteins. Commonly used

gums in baked products are agar,

carrageenan, cellulose gum, methylcellulose,

alginates, guar, locust bean gum, xanthan

gum, and psyllium husk. In products such as

icings and meringues, gums bind water to

prevent syneresis and provide freeze/thaw

stability with a gloss.

VI. WATER ACTIVITY (AW)

Aw is defined as a measure of the available

moisture in a food system. Aw should not be

confused with the total amount of water

present in the food. Humectants can be used

to control microbial and chemical activities

to relative vapour pressure. Water binds to

sugars, starches, and salt with hydrophilic

binding sites. Sugars and sugar alcohols,

such as mannitol, maltose, sucrose, sorbitol

and fructose are the commonly used

effective humectants. Honey is a

multifunctional humectant that helps in

improving the stability of frozen dough

products. Honey has also found to enhance

flavour qualities with antioxidant properties.

VII. REDUCTION OF MICROBIAL

LOAD

Good health and safety standards in plants

can prevent contamination problems. Apart

from controlling Aw, manufacturers can add

ingredients to aid in controlling

microorganisms. Natural inhibitors such as

vinegar and raisin juice concentrate reduce

pH to inhibit microbial growth. Food

additives such as sorbate and propionate are

Copyright © 2021 Food Research Lab. All rights reserved 2


effective against yeasts, mould and bacterial

growth.

VIII. NOVEL SHELF-LIFE SOLUTIONS

Protein Ingredients from soy, whey, and

milk provide improvements in the shelf-life

stability of foods due to their water-binding

capacity. During the baking process,

proteins unfold, exposing additional waterbinding

sites unavailable in the native

protein form. Therefore when these

ingredients are incorporated into bakery

filling formulations, water will be tightly

bound to the protein resulting in a moist end

product with reduced starch retrogradation.

Sometimes, the management of moisture

content can lead to flavour changes. It is

advisable to use oil-based flavours that

bake-off less easily and at a lower

temperature for a longer time.

Edible Films and Coatings have been

developed in response to consumer demands

for foods with high quality and long shelflife.

For environmental reasons, there is a

necessity for reducing disposable packaging

and improving recycling options. Edible

films improve the mechanical properties in

food and control the loss of volatile flavours.

Edible mass transfer barriers have proven to

be effective with protein, lipids and

polysaccharides.

Freezing has been proven to preserve food

and naturally extend the shelf-life. Freezing

will lower the negative impact of staling on

taste, texture. If the baked goods are spoiling

sooner than consumed, then consider

freezing your products in an air-tight

container.

Better Packaging

Baked goods with shelf-life between two

weeks and six months are achieved largely

based on packaging technology. Highquality

barrier films are widely available at a

reasonable cost. A few of the latest

technology includes adding gases to control

the atmosphere (Modified-atmosphere

packaging (MAP)), have added weeks of

shelf-life from a shelf-life study. However,

faulty seals, package integrity and the

residual oxygen in the pack may result in

less safe baked goods. Even upon

appropriate sealing, the risk of anaerobic

bacterial growth is present. Manufacturers

should be conscious of Aw and pH

conditions to avoid such microbial growth.

REFERENCES

1. Izzo, L., Luz, C., Ritieni, A., Mañes, J., & Meca, G.

(2020). Whey fermented by using Lactobacillus

plantarum strains: A promising approach to increase

the shelf life of pita bread. Journal of dairy

science, 103(7), 5906-5915.

2. Rico, D., González-Paramás, A. M., Brezmes, C., &

Martín-Diana, A. B. (2020). Baking Optimization as a

Strategy to Extend Shelf-Life through the Enhanced

Copyright © 2021 Food Research Lab. All rights reserved 3


Quality and Bioactive Properties of Pulse-Based

Snacks. Molecules, 25(16), 3716.

3. Shahid, S., Leghari, A. A., Farid, M. S., Saeed, M.,

Anwar, S., Anjum, R., ... & Abbas, Z. (2021). Role of

Active Food Packaging Developed from

Microencapsulated Bioavtive Ingredients in Quality

and Shelf Life Enhancement: A review. J Am

Sci, 17(2), 12-28.

Copyright © 2021 Food Research Lab. All rights reserved 4

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