Staling or firming causes baked goods to lose their freshness and initial eating qualities. Depending on the product, these changes involve both crumb and crust. It is also the greatest challenge for shelf-life extension.| BAKERpedia
Egg replacement involves eliminating eggs from a food formula and replacing them with ingredients that can offer similar performance.| BAKERpedia
Sodium Stearoyl Lactylate (SSL) is an emulsifier used in bread making to strengthen the dough during processing and to keep the crumb soft during storage.| BAKERpedia
Ethoxylated mono and diglycerides are non-ionic emulsifiers used in the baking industry to improve the volume of bread and enhance aeration in cake batters.| BAKERpedia
Gluten-free baked products are a challenge to produce due to the lack of the gluten proteins which provide the main structure for gas retention.| BAKERpedia