Bakery products are important sources of nutrients in our diet. However, spoilage occurs shortly after baking. After microbial spoilage, the main spoilage problem is staling. / Therefore, methods to control staling are of great importance to the bakery industry since staling results in millions of dollars annually in lost revenues. / Initial studies using a one variable at a time approach showed that enzymes, guar, algin and pectin gums and high fructose corn syrup could delay staling and resulted in an organoleptically acceptable product. Subsequent optimization studies using a Response Surface Methodology (RSM) approach show the appropriate levels of enzyme (Novamyl), guar gum and HFCS resulted in bagels with a textural and sensorial shelf life of 6 weeks at ambient temperature. / Furthermore, the cost of reformulating ($ sim$0.5 cent/bagel) is minimal and could easily be recovered through reduced production costs, reduced losses due to staling and additional sales and market areas.

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(無) / This is a business plan outlining the necessary measures taken to create a specialty bagel sandwich shop. JM Bagels intends to provide the residents of Jingmei, as well as visitors to the area, with a quick, healthy alternative to not only breakfast, but lunch and dinner at an affordable price. JM Bagels is envisioned as a provider of high quality, delicious bagel sandwiches and smoothies, and is to be located near the Jingmei night market region. JM Bagels will fill an open niche in this area, providing a new dining alternative for Jingmei residents and visitors, and offering a special culinary experience to both. JM Bagels will differ from the other restaurants because it will serve healthy western style bagel sandwiches made with fresh ingredients. Fresh fruit smoothies that will enable possibilities of meal combinations will also be featured. Also, the comfortable environment the restaurant offers will attract potential customers as yet unfamiliar with our offerings.