Baked Product Shelf Life

Bread should be soft, the crumb elastic – and should remain so for as long as possible after the first slice. Soya flour and lupin flour were frequently the first choice for keeping baked products fresh. However, their high allergen content makes their use seem anachronistic, given the GMO and allergen debate. Non-controversial functional ingredients derived from peas and beans, for example, provide interesting alternatives.

Other developments and technologies