ŻYWNOŚĆ. Nauka. Technologia. Jakość, 2004, 2(39), 2 (39), 5 – 22

MIROSŁAW FIK

BREAD STALING AND METHODS OF PROLONGING ITS FRESHNESS

S u m m a r y

Generally, bakery products are characterized by a short-term stability and shelf life as a result of a fast running process of staling. This review presents the current state of knowledge on staling process and its effect on the quality and storing time of bread. A role of some chemical compounds participating in this process, such as starch, proteins, water, and non-starch carbohydrates, was expressly emphasized. Furthermore, it was explained the significant effect of some substances (e.g.: enzyme preparations, emulsifiers and hydrocolloids, lipids, proteins, and non-starch carbohydrates) or processes (e.g.: freezing, packaging, and storage in modified atmosphere) on prolonging the freshness of bakery products, as well as their shelf life.

Key words: bakery products, staling, prolongation of freshness, shelf life