ABSTRACT
Bakery products are the most widely consumed foods in the world and are gaining popularity as processed foods because of their availability, convenience (i.e. they are ready to eat with a simple process after purchase), comparatively good shelf life, and sensory acceptance [1,2]. Baked products are generally consumed as fresh and have a short shelf life since undesired changes begin just after the baking process. The major undesirable changes are (i) a decrease in humidity, (ii) moisture redistribution, (iii) starch retrogradation, (iv) increased firmness, and (v) loss of aroma and flavor. Moreover, these changes cause bakery products to go stale, which is the main reason for consumer rejection of bakery goods [2,3].
