Bread and other baked goods are subject to an ongoing deterioration in quality that is directly related to storage time. Chemical and sensory changes include the development of a leathery crust, increased crumb firmness and crumbliness and loss of taste and aroma attributes (Shalini and Laxmi, 2007; Lazaridou et al, 2007; Mandala et al, 2007; Sidhu et al, 1997). Changes in breads, cakes, doughnuts and other similar foods that are not attributed to microbial spoilage are referred to as staling, a process that leads to a decrease in consumer acceptance of a product.
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