anti-staling

It is sometimes used as an anti-staling agent in bread.

In bread and bakery products it increases volume and also acts as an anti-staling agent thereby extending shelf life.

Anti-staling agents used in bread include wheat gluten, enzymes, and glycerolipids, mainly monoglycerides and diglycerides.

PHGG is used in foods for particulate suspension, emulsification, anti-staling, ice crystal control, and reduced fat baked goods.

These supplements enable better handling of dough, and control of characteristics in the finished bread such as taste, loaf volume, crumb texture, and anti-staling properties.

In 1991, a genetically engineered maltogenic amylase from B. subtilis was marketed by Novo Nordisk Bioindustry for use as an anti-staling agent in baking.