Bread Staling

Bread Staling presents current knowledge of the events leading to bread staling from a physico-chemical perspective and provides applicable methods to design new and longer-lasting baked goods and improve product shelf-life. The contributors detail how to solve this problem by using polymer science, material research, and molecular spectroscopy, which can aid manufacturers in developing anti-staling formulations for bread and other baked products. The non-traditional areas of research presented, such as the glassy-rubbery transition and its relevance to bread staling, provide crucial information for scientists and engineers.Chinachoti, Pavinee is the author of 'Bread Staling' with ISBN 9780849387906 and ISBN 0849387906.