BAKED In Science Ep 77: Improving Shelf Life with Enzymes
+ SUBSCRIBE & NEVER MISS AN EPISODE Shelf life extension is a complex issue that doesn’t have a simple solution, however, enzymes can be a useful tool on the journey towards keeping baked goods fresher longer. In bakery systems, enzymes can be utilized as dough conditioners, fermentation enhancers, and anti-staling agents. The [...]