GUEST COLUMN


effective barrier which meets all the required criteria – it is edible, tastes good and adds to the overall attractiveness of the product while creating a layer which prevents moisture migration.


ediBle BarrierS However, an important point to note is that while many barriers reduce the rate of moisture migration for a short time, they do not eliminate the issue altogether. They will eliminate moisture transfer by direct diffusion but they will not eliminate the vapour phase transfer. One potential area for research and development


is the use of edible barriers within the bakery sector. At Campden BRI, we believe that there is a strong case for researching different kinds of barriers and exploring alternative materials and combinations of materials in order to find the optimum method for reducing moisture migration. For example, are inorganic compounds a viable


possibility for use as a barrier in baked goods? Could these inorganic compounds be used to create an edible film that reduces moisture migration and ultimately extend shelf life? It goes without saying that in order for potential films to be successful, they must be edible, palatable, easy to apply and not impact in any way on the eating quality or taste of the product. Research is a vital element if we are to


understand the optimum conditions for improving baked goods’ shelf life. We are currently involved in a research project on shelf life predictions for cakes and biscuits examining the role that fats, sugar and


1­ 4


temperature play in determining eating quality and the lifespan of products. Using ERHCalc software – which takes account of water activity and preservatives and includes factors such as rancidity development, textural changes, the effects of packaging and the effects of a wide range of storage temperatures – we can accurately predict eating quality. This research has implications for the bakery industry worldwide and will help generate predictive models for use in temperate and warmer climates. It is clear that continuous product innovation and


meticulous research is essential in the highly competitive bakery sector if bakers are to understand the complex set of conditions that determine product shelf life. Then and only then bakers will be able to improve the quality of their products and satisfy consumer demand for products that stay as fresh and tasty as possible for as long as possible. n


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


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19