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In 2004 I had the idea that as a counteridea of large experienced and knowledgable bakers and bakery technologist would retire a lot of the foundations of baking could be lost. With the taks as R&D manager to develop a cake with 40% less fat and 60% less sugar in 2006/2007 we created a foundation with more insight in single ingredients. This insight we have continued to develop, expolore by combining practice, applied science in many situations on 'normal' topics as shelf life and product development as trending developments as sugar, sodium and fat reduction, gluten free, protein enrichment and fibre enrichment.
This article is going to give you an answer: What is the shelf life of food and its meaning? Importance of shelf life and what can impact on prolonged shelf-life?
Jos Vast, Wouter Duisterwinkel
Shelf life of food - This article will focus on the internal factors that influence microorganisms and thus shelf life of bakery products
Shelf Life: Part 3
This article is the third in a series about shelf life, where we predominantly focus on the microbiological part of spoilage of bakery products. Moulds, bacteria and to a lesser extent yeasts were covered in part 1. Part 2 handled the internal factors influencing shelf life and in this part, we will cover the external factors in relation to microbiological spoilage: temperature, humidity, atmosphere and bacterial competition
This article is the fourth in a series about shelf life, where we predominantly focus on the microbiological part of spoilage of bakery products.
Acrylamide is a compound that can be created during the baking process of in particular grain and potato based products. The discovery in 2002 that some cooked foods contain Acrylamide attracted significant attention to its possible biological effects.[i]
Acrylamide Explained: Origin, S
Reformulation of Bakery products