Abstract
In all countries the demands of a changing marketplace and the desire by manufacturers progressively to introduce new products, particularly in added value areas, to tempt the palates of their customers have increased pressures on product developers to use their skills to provide innovative products. Coupled with this has been the increasing concern from consumers, governments and manufacturers that food should be wholesome and safe to eat. The product developer must ensure that a new product will not only be tempting and edible but will also have sufficient shelf-life to meet the distribution time-scale from oven to mouth!
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© 1997 Springer Science+Business Media Dordrecht
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Bennion, E.B., Bamford, G.S.T., Bent, A.J. (1997). Water activity in flour confectionery product development. In: Bent, A.J. (eds) The Technology of Cake Making. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6690-5_29
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DOI: https://doi.org/10.1007/978-1-4757-6690-5_29
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-4742-0
Online ISBN: 978-1-4757-6690-5
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