Processing, quality and storage of part-baked products

Abstract

Bakery products are the most consumed foods worldwide. There are great differences exist for the types of baked products, depending on raw materials, tradition, processing technologies, and life-style. Bakeries have been responding to the consumers’ demands and changes in society, and shift their production processes, products and even distribution channels. Fresh bread as well as other varieties of baked products contained diversified flavours, shapes and sizes. A decade ago, one of the food market drivers was the development of convenience food for satisfying the consumers demand for fresh like products (Rosell 2009). Convenience bakery products are solving the constraints in food preparation and limited time for shopping due to change in lifestyles and due to the increase in the number of women entering in the workforce, fragmentation of the traditional family and growing single-occupancy households.