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doi:10.1094/CFW-58-5-277 | VIEW ARTICLE


Evolution in the Manufacture of Baked Products

Stanley P.Cauvain

BakeTran, Witney, U.K., spc@baketran.demon.co.uk. Cereal Foods World 58(5):277-278.

Home baking is declining in many parts of the world; however, the idea of home baking remains at the core of consumer perceptions. Developing new bakery products is a time-consuming and complicated business. The past few centuries have seen a move from small-scale, local baking enterprises to mass production despite the recent revival of local artisan bakers. The main quality criteria for baked products are appearance, texture, flavor, and shelf life. Although manufacturing processes are expected to minimize product variability, industrial baked goods must also meet consumer ideals of home-baked freshness and an extended product shelf life.

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