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.

Four meat spoilage organisms were grown at 4$ sp circ$C for 7 d, in an aqueous extract of meat (Meat Juice Medium), and the levels of various nutrients in the extracts were measured. At an agitation rate of 50 rev$ cdot$min$ sp{-1},$ the four species reached viable counts of 10$ sp8$ Colony Forming Units (CFU)$ cdot$ml$ sp{-1},$ and the order of nutrient utilization was as follows: (1) glucose, (2) gluconate and urea, (3) glycerol, (4) glucose-6-phosphate. Several substrates were still present in the growth medium at the end of the growth period, namely lactate, glucose-6-phosphate and the two unknowns. At a higher agitation rate (100 rev$ cdot$min$ sp{-1}),$ the non-fluorescent pseudomonad reached final counts of ca. 10$ sp{10}$ CFU$ cdot$ml$ sp{-1},$ 2 logs higher than those of the other three organisms present in the mixed culture. The order of nutrient utilization was: (1) glucose, (2) gluconate, urea and glycerol, (3) lactate and glucose-6-phosphate, (4) unknowns 1 and 2. At day 7, none of the nine substrates studied remained in the growth medium.

Thesis (M.S.)--University of Missouri-Columbia, 2007. / The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on April 11, 2008) Includes bibliographical references.

Thesis (doctoral)--Lund University, 1992. / Added t.p. with thesis statement inserted.

Thesis (doctoral)--Lund University, 1992. / Added t.p. with thesis statement inserted.

Thesis (M.S.)--Rutgers University, 2008. / "Graduate Program in Food Science." Includes bibliographical references (p. 101-106).

No description available.

No description available.

No description available.

Call number: LD2668 .T4 1979 L35 / Master of Science