Sensory Properties of Bakery and Confectionary Products
This chapter describes the sensory quality of bakery (bread) and confectionary products, including biscuits, cookies, cakes, muffins as well as the influence of sugar, fat and chocolate on sensory properties and shelf life. Additionally, with respect to nutrition and health, calorie reduction strategies are discussed as well as gluten-free products. Finally, shelf life properties are discussed as well as microbiological spoilage, staling, and oxidative stability, in addition antistaling strategies. A case study is presented demonstrating smart packaging technologies for monitoring and extending the shelf life quality of modified atmosphere packaged bread.
Bx contrast of tangible goods，three characteristics of service are dealt with inseparabilitx，variabilitx， perishabilitx． And problems possiblx arising from these aspects and solutions thereof are discussed． The paper points out that great importance should be attached to policies of marketing and service．