Smith James P, Daifas Daphne Phillips, El-Khoury Wassim, Koukoutsis John, El-Khoury Anis
Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste. Anne de Bellevue, Quebec H9X 3V9, Canada.
Crit Rev Food Sci Nutr. 2004;44(1):19-55. doi: 10.1080/10408690490263774.
Bakery products are an important part of a balanced diet and, today, a wide variety of such products can be found on supermarket shelves. This includes unsweetened goods (bread, rolls, buns, crumpets, muffins and bagels), sweet goods (pancakes, doughnuts, waffles and cookies) and filled goods (fruit and meat pies, sausage rolls, pastries, sandwiches, cream cakes, pizza and quiche). However, bakery products, like many processed foods, are subject to physical, chemical and microbiological spoilage. While physical and chemical spoilage limits the shelf life of low and intermediate moisture bakery products, microbiological spoilage by bacteria, yeast and molds is the concern in high moisture products i.e., products with a water activity (a(w)) > 0.85. Furthermore, several bakery products also have been implicated infoodborne illnesses involving Salmonella spp., Listeria monoctyogenes and Bacillus cereus, while Clostridium botulinum is a concern in high moisture bakery products packaged under modified atmospheres. This extensive review is divided into two parts. Part I focuses on the spoilage concerns of low, intermediate and high moisture bakery products while Part II focuses on the safety concerns of high moisture bakery products only. In both parts, traditional and novel methods of food preservation that can be used by the bakery industry to extend the shelf life and enhance the safety of products are discussed in detail.
烘焙食品是均衡饮食的重要组成部分，如今，超市货架上可以找到各种各样的此类产品。这包括无糖食品（面包、面包卷、小圆面包、松饼、松糕和百吉饼）、甜食品（煎饼、甜甜圈、华夫饼和曲奇）以及夹馅食品（水果和肉馅饼、香肠卷、糕点、三明治、奶油蛋糕、披萨和乳蛋饼）。然而，烘焙食品与许多加工食品一样，会受到物理、化学和微生物变质的影响。虽然物理和化学变质限制了低水分和中等水分烘焙产品的保质期，但细菌、酵母和霉菌引起的微生物变质是高水分产品（即水分活度（a(w)）>0.85的产品）所关注的问题。此外，几种烘焙食品还与涉及沙门氏菌属、单核细胞增生李斯特菌和蜡样芽孢杆菌的食源性疾病有关，而肉毒梭菌则是在气调包装的高水分烘焙产品中需要关注的问题。这篇全面的综述分为两部分。第一部分关注低水分、中等水分和高水分烘焙产品的变质问题，而第二部分仅关注高水分烘焙产品的安全问题。在这两部分中，都详细讨论了烘焙行业可用于延长产品保质期和提高产品安全性的传统和新型食品保鲜方法。
