How to extend the shelf life of bread
Shelf life issue of apparent is also very wide, including oxidative Browning, the oxidation of flavor substances (especially in the oil phase), dehydration shrinkage, moisture absorption or drainage or deliquescence (hardens and abnormal crystallization)
Microbiological control, color stability, yeast and mould inhibition, taste stability, qualitative stability and fragrance stabilization.
Formulation, processing technology, packaging and storage conditions. Changing any one of them could affect the shelf life of the product -- possibly positive or negative.
