In general, the shelf life of bakery goods is dictated by a set of intricate conditions. These conditions, in turn, depend on product developers, packaging technologists and process technologists – all these play a paramount role in the production of good-tasting and attractive foods that do not harbor microorganisms. Comprehending the ways for extending longevity of baked items requires determining what causes loss of their shelf life. Certain deleterious chemical and physical changes are inevitable. But they can be delayed using a few particular methods. Given below are some of them:
Preventing Staling by Reducing Moisture Loss
Even when kept at optimal temperatures, most rolls and breads suffer a gradual quality decline known as staling. The greater the moisture content of the item, the more progressive is the staling process. However, there are several ways for addressing this problem. Many packaging solutions have been designed specifically for preventing moisture loss. The other solutions that can stop staling include crumb softeners, humectants and anti-staling agents.
Emulsifier Aid
Emulsifiers can help in reducing the effects of fermentation and mixing on crumb structure of baked goods. After performing extensive research, it has been proved that surfactants prepared for manufacture of breads can provide several functions for increasing shelf life. Emulsifiers like polysorbates or acetylated monoglyceride can improve the longevity of cakes.
Minimising Microbes
Keeping baked products safe from detrimental microbial activity is quite a sort of challenge. Most contaminations result because of post-handling defilement due to presence of airborne contaminants or improperly installed equipment. Good sanitation within plants can help in preventing minimising microbial problems. Besides that, it is also important to get the machineries properly installed by efficient industrial bakery equipment suppliers. Adding certain ingredients can also help to control microbes.
Slowing H2O
Preventing an iced item from absorbing water from icing or keeping filled baked goods crisp on their outside can help in hiking up their shelf life. Although water migration can be a tough process to control, usage of hydrocolloids can aid to a great extent. Hydrocolloids are substances that can perform a wide range of functions for expanding shelf life, such as increasing viscosity, improving and stabilising texture, inhibiting ice and sugar crystallisation, stabilising foams and emulsions, enhancing flavor encapsulation and icings, and of course, retarding water migration.
Following the above mentioned techniques can not only help in reducing the problems that contribute towards degradation of shelf life, but also aid in producing good quality baked products.
