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.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.23866 |
| Date | January 1996 |
| Creators | Assouad, Marie-Christine |
| Contributors | Smith, J. P. (advisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science (Department of Food Science and Agricultural Chemistry.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 001506056, proquestno: MM12156, Theses scanned by UMI/ProQuest. |
Page generated in 0.0019 seconds