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breads, rolls or products with a moist, spongy crumb undergo a progressive staling process characterised by starch crystallisation and the hardening of the crumb. Generally speaking, the higher the moisture content of the product in its fresh state, the more pronounced are the changes resulting from the staling process.


availaBle MetHodS There are a variety of methods available to the


bakery industry to extend shelf life such as: • reformulating product ingredients, using


emulsifiers to keep products soft, • taking measures to minimise the growth of


micro-organisms and improvements in packaging, • technology such as the advent of modified


atmosphere packaging (MAP). But, essentially it all boils down to one key issue,


namely water management: that is the total water content of the product and the issue of moisture migration and how to control it. Water is one of the most important components


in baked goods. The nature of water bonding with food components and its interactions with the surrounding atmosphere affects the physical or textural characteristics of products. The migration of water from high to low water activity components in composite baked goods, for example, the crisp outer pastry of an apple pie becoming soggy over its life due to moisture migrating from the filling, diminishes customer appeal and reduces the shelf life of the product. Currently, there are two main ways of preventing


this issue – the material with the high water content can be modified to reduce its water activity, or a barrier layer added between the two components. There are a number of barriers available to the


food industry, the majority of which are lipid based. Examples include Hardened Palm Kernel Oil (HPKO) and natural waxes such as beeswax. Ultimately, any barrier used needs to be edible,


palatable and ideally add to the attractiveness of the product. It has to be carefully applied without any obvious gaps so that any moisture migration is retarded sufficiently to prevent the product softening. In sweet goods, chocolate can make a highly


effective barrier to prevent moisture migration. Many ice cream manufacturers have overcome the problem of water migrating between ice cream and wafer cones by adding a chocolate-flavoured coating to the inside of cones. This is a highly


European Baker Magazine - Digital Digest • www.worldbakers.com 1­ 3


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