摘要: Bread is the most important staple food in Western world and it recognized as a perishable commodity, which at its best when consumed ‘fresh’. Unfortunately, bread remains ‘fresh’ for only few hours after leaves oven. During storage subjected to number of changes lead loss organoleptic freshness. The factors that govern rate freshness during are mainly divided into two groups; those attributed microbial attack, result series slow chemical or physical progressive firming up crumb, commonly referred ‘staling’.
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