Bakery Products Science and Technology by

Language: eng
Format: azw3
ISBN: 9781118792070
Publisher: Wiley
Published: 2014-06-04T04:00:00+00:00

For the scope of this chapter, bakery products are classified according to Smith and Simpson (1995) based on their moisture content as:

low moisture (aw < 0.6) products (cookies and crackers);

intermediate moisture (aw > 0.6 and aw < 0.85) products (soft cookies, doughnuts and danish pastries); and

high moisture (aw > 0.85) bakery products (bread, cakes, pies).

Low moisture products are usually fragile and highly hygroscopic and are characterized by their crisp or crunchy texture. Under proper packaging and storage conditions, they can be preserved for a long period. Intermediate and high moisture bakery products exhibit a pliable or creamy texture and a shorter, and in some cases very limited, shelf-life. The shelf-life of low and intermediate moisture bakery products is usually limited by physical (moisture gain or loss and staling) and chemical (rancidity) factors; while microbiological spoilage by bacteria, yeast, and molds is the main concern in high moisture products (Smith and Simpson 1995; Smith and others 2004).

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