Oxidation rates change in baked goods based on finished product storage
Whether stored at ambient, refrigerated or frozen, antioxidants are put to the test on the shelf.
Source: bakingbusiness.com
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Antioxidant effectiveness can be affected by the bakery process
Bakers should consider how ingredients are added to the mixer to get optimal performance.
Source: bakingbusiness.com
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Source: rtbookreviews.com
Choosing the right antioxidants depends on product, formulation
Different ingredients in a formulation can impact antioxidant effectiveness.
Source: bakingbusiness.com
Antioxidants help baked foods go the extra mile
These ingredients can hold off staling, but some strategies can help bakers get the most out of them.
Source: bakingbusiness.com