Bakery Goods

Shelf life of baked goods

The dry heat of baking alters starches, causing the outer surfaces of bread and cookies to brown and seal in moisture. The browning results from the caramelization of sugars. Because moisture isn't entirely sealed in, baked items eventually become dry, some sooner than others, depending on baking time and temperature, as well as the food's moisture content.

 Not surprisingly, bread is the world's most common bakery item. 


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