Biomedical Engineering Reference
In-Depth Information
Chapter 8
Part-Baked Products
Mehmet Murat Karaoglu
8.1
Introduction
Baked or bakery products are very wide in varieties, including breads, rolls, cookies,
cakes, pies, muffi ns, biscuits, doughnuts and pastries. It is an important part of a
balanced diet and a wide variety of such products can be found in the supermarket
shelves (Stanley et al.
2007
). Bakery products, especially bread, cake, rolls, muffi n,
pastry, and other similar products have a limited shelf life. Physicochemical changes
such as staling and fi rming, and microbiological spoilage such as yeast, mould, and
bacterial growth reduces the shelf life of these products. Staling in these products
results decreased consumer acceptance and thereby great economic losses. Because
bakery products are an important part of the diet of people in many countries, the
economic losses arising from staling are extremely important. For this reason, con-
siderable attention has been given on staling of bakery products. Several studies
have been reported to extend the quality and shelf life by retarding staling (Karaoglu
and Kotancılar
2006
).
Consumers want to buy wide varieties of baked products that is fresh. For this
reason, the partial baking process is currently a convenient alternative for many
bakery products. Fresh bread and similar soft bakery products usually present an
appealing brownish, crispy, and crunchy crust as well as a pleasant aroma and a soft
elastic crumb texture. These are important sensory characteristics (Altamirano-
Fortoul and Rosell
2010
). Part-baking method involves two stages of baking and its
process provides an opportunity to supply fresh baked product with a simple baking
stage at retail locations.
