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Fermented beverages such as beer are known for their relatively long shelf life. However, the main factor limiting their shelf life is the qualitative changes that occur during storage. From the moment the beer is produced, its characteristics, such as taste, aroma, and colloidal stability undergo continuous change. The intensity of these changes depends on the type of beer, storage conditions, and length of storage. While some degree of ageing can have a positive influence on sensory characteristics of a beer, beer stalling is seen as a significant problem. As it is currently understood, beer ageing is mainly caused by the formation of stalling aldehydes. At the same time, compounds which bestow the beer its flavour, such as esters, terpenes, and iso-α-acids undergo qualitative and quantitative changes. As a result, aroma discriminants such as freshness, fruitiness or florality are often lost over time. In their place, aromas described as ribes, cardboard, bread-like, honey-like or sherry-like appear. The article aims to present the changes in beer sensorial, physicochemical, and microbiological characteristics during storage and the factors that affect beer quality during ageing The article also describes the variables which according to the current literature, may alter the flavour stability of a beer.

This study evaluated the effects of the partial baking (par-baking) method on bread quality, staling properties, volatile compound profile, and estimated glycemic index (eGI) of some traditional Turkish bread types, and compared the results with those of regular bread (RB). Bread samples resembling Afyonkarahisar potato bread and Vakfıkebir bread were produced under laboratory conditions and named Afyonkarahisar potato style bread (APSB) and Vakfıkebir style bread (VKSB). APSB and VKSB were subjected to par-baking (7 min at 220 °C for APSB and 9 min at 220 °C for VKSB), followed by frozen storage at −18 °C for up to 60 days and final baking. Also, quality changes in the breads after final baking were assessed over 5 days (days 0, 1, 3, and 5) and compared with conventionally baked control samples. The reduction in specific volume due to par-baking was more pronounced in regular bread than in the traditional bread samples. Hardness values of par-baked breads increased significantly after 60 days of frozen storage for all bread types (p < 0.05). Storage of breads after final baking caused substantial changes in textural properties, but no significant differences were observed in terms of staling rate among the non-par-baked samples during 5 days of storage at room temperature (p = 0.078). VKSB consistently exhibited the lowest eGI values for both the non-par-baked group and the par-baked group. Principal component analysis (PCA) clearly separated the volatile compound profiles of non-par-baked breads (VKSB-Day 0 and APSB-Day 0) from those of regular bread and par-baked breads. The findings of this study suggest that par-baking technology is a promising approach for breads similar to traditional breads, enabling wider consumption without marked quality deterioration up to 30 days and resulting in a lower estimated glycemic index (eGI) than regular bread.

Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free bread and wheat bread in terms of performance. The effect of time on crumb moisture and firmness, microbial safety, and sensory acceptability using a 10-cm scale was assessed at 0, 24, 48, and 72 h postproduction. Crumb firming was observed during the storage time, especially for the control gluten-free bread, which had a crumb firmness 8-fold higher than that of the wheat bread. Psyllium addition decreased the crumb firmness values by 65–75% compared to those of the control gluten-free bread during 72 h of storage. The longest delay in bread staling was observed with a 17.14% psyllium addition. The psyllium-enriched gluten-free bread was well accepted during 72 h of storage, and the acceptability scores for aroma, texture, and flavor ranged from 6.8 to 8.3, which resembled those of wheat bread. The results showed that the addition of 17.14% psyllium to the formulation improved the structure, appearance, texture, and acceptability of gluten-free bread and delayed bread staling, resembling physical and sensory properties of wheat bread samples during 72 h of storage. Therefore, according to the obtained results, this approach seems to be promising to overcome some of the limitations of gluten-free breadmaking.

In this study, Lactococcus lactis lactis subspecies 1.2472, Streptococcus thermophilus 1.2718, and thermostable Lactobacillus rhamnosus HCUL 1.1901–1912 were used to ferment rice flour for preparing rice bread. The characteristics of fermented rice bread were studied to elucidate the mechanism by which fermentation improves the anti-staling ability of rice bread. The amylose content of rice flour increased after fermentation. The peak viscosity, attenuation value, final viscosity, recovery value, and gelatinization temperature decreased. Amylopectin was partially hydrolyzed, and the amylose content decreased. The crystallinity of starch decreased, and the minimum crystallinity of Lactococcus lactis subsp. lactis fermented rice starch (LRS) was 11.64%. The thermal characteristics of fermented rice starch, including To, Tp, Tc, and ΔH, were lower than RS (rice starch), and the △H of LRS was the lowest. Meanwhile, LRS exhibited the best anti-staling ability, and with a staling degree of 43.22%. The T22 of the LRF rice flour dough was lower, and its moisture fluidity was the weakest, indicating that moisture was more closely combined with other components. The texture characteristics of fermented rice bread were improved; among these, LRF was the best: the hardness change value was 1.421 times, the elasticity decrease was 2.35%, and the chewability change was 47.07%. There, it provides a theoretical basis for improving the shelf life of bread.

This research was aimed to delay the staling of wheat bread as one of the most used products globally by adding barley pentosanes, which is neglected and not taken into consideration despite their unique and multiple functional properties and their optimum storage temperature. Water-soluble pentosanes (WSP) and water-insoluble pentosanes (WIP)was extracted from barley (Hordeum vulgare) and added to wheat flour at different percentages. Five treatments  were prepared: (T1) from flour only, (T2 and T3) adding WSP at levels  of (1 and 2%), (T4 and T5) adding WIP at the same levels respectively. All treatments were stored at (20, 4 and -18 °C), for 72 h. The results indicated that the addition of pentosans (WSP and WIP) delayed the staling  of bread, especially at the level of addition (2%) for both, when was stored at freezing  temperature (-18°C). The results of the control treatment (T1) and the treatments that included the highest addition level (2%) ( T3 and T5) and after 72 hours of storage at (-18°C) were as follows: The moisture content of bread crumbs decreased to (39.44, 43.32 and 43.91%) respectively. While the moisture in the bread crust increased to (31.61, 33.98, 34.28%), respectively. The swelling power of the bread crumbs and the sediment volume also decreased to (0.74, 1.18, and 1.03%) and (23, 32 and 33%), respectively, which indicates the potency of pentosans and freezing temperature to delay the staling of wheat bread during the storage period.

Bread undergoes physicochemical processes known as ‘staling’, which limits shelf life and quality. Despite the fact that several chemical emulsifiers have been employed to combat this issue, they may offer risks to human health. In this investigation, the effects of bioemulsan, a natural bioemulsifier (BE), on bread quality and staleness were examined. The yield of emulsan generated by Acinetobacter calcoaceticus RAG-1 was 1.49 g/L. The presence of clear zones around colonies, high emulsification value of 100%, and remaining surface tension below 40 mN/m after heating (at 250 °C for 15–20 min) verified emulsan thermal stability. BE-supplemented bread had a greater moisture percentage than the control, resulting in reduced crumb hardening and improved bread quality during storage as measured by moisture content. The first day after adding 0.5% emulsan, the hardness rose from 90.45 N (for the control) to 150.45 N. Texture analysis showed that although the hardness increased during storage, adding emulsan allowed obtaining bread with clearly softer crumb after 2 and 3 days of baking, especially at 0.5% level (from 215.6 N for the control to 150.5 N for 0.5% BE-enriched bread after 2 days, and from 425.7 to 210.25 N after 3 days). Based on the sensory evaluation results, emulsan did not lead to any unpleasant changes on bread organoleptic parameters. Therefore, using bioemulsifier RAG-1 as a green emulsifier and anti-staling agent found to be more promising.

Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.

The synthesis of carbon quantum dots (CQDs) from stale rice was successfully carried out using the hydrothermal method. The successful formation of CQDs was indicated by the testing where the CQDs solution emitted green light when exposed to the UV lamp. The synthesized CQDs were incorporated in ZnO and applied as the photoelectrode of dye-sensitized solar cells (DSSC). This study aimed to investigate the impacts of different amounts of CQD doping (0, 3, and 5 %) on the morphological, structural, and optical features of ZnO applied as photoanodes in DSSCs. Further, this study also observed the current-voltage characteristics and efficiency of the prepared DSSCs in relation to the distinct QCD doping amounts. The results revealed that 5%CQD doping increased the absorbance of ZnO and lowered the bandgap value to 3.02 eV. The XRD test results showed the formation of the prominent peak of ZnO corresponding to a hexagonal wurtzite structure. The peak intensity became higher with increasing CQDs doping. The increase in DSSC efficiency due to the addition of CQDs to the ZnO electrode was achieved, with the highest efficiency of 0.07% obtained by the ZnO/CQDs 5% electrode The efficiency increased from 0.02% (undoped ZnO) to 0.07% (5% CQDs), corresponding to a 250% relative improvement.

The aim of the study was to check the possibility of using potato flakes ( Solanum tuberosum L.) as a structure-forming agent in gluten-free bakery, and for evaluate its influence on staling retardation. To this end corn and potato starch (in a ratio 4:1) present in gluten-free formulation was partially (i.e., 10, 15, 20%) replaced with potato flakes, and the effect of such modification on the rheological properties of the dough, quality of the bread and its staling rate was evaluated. The presence of potato flakes in formulation modifies rheological properties of the dough, causing the increase of storage and loss moduli and zero shear viscosity, together with a decrease of shear compliance, which corresponds to structure strengthening and improved water absorption and swelling of solids present in the recipe. Structural changes in crumb were reflected by lower hardness, springiness and chewiness in comparison to control sample, which were also limited throughout the storage period. The presence of this raw material significantly reduced the enthalpy of retrograded amylopectin, which together with a decrease in bread hardness, signifies that such addition could be an effective factor reducing staling of gluten-free bread based on starch.

This study investigated the effects of Lactococcus lactis subsp. 1.2472 (L)-, Streptococcus thermophilus 1.2718 (S)-, and thermostable Lactobacillus rhamnosus HCUL 1.1901-1912 (T)-fermented rice flour with inoculum levels of 3–11% (w/w) on rice bread staling. Optimal staling resistance was achieved, as follows: 9% L-fermented rice bread (LRB), 7% T-fermented rice bread (TRB), and 5% S-fermented rice bread (SRB). Lactic acid bacteria-fermented rice flour significantly enhanced hydration properties. LF-NMR analysis revealed that T21 (strongly bound water) and T22 (weakly bound water) relaxation times decreased, while T23 (free water) increased with prolonged storage. Fermented-rice-flour groups had significantly more strongly bound water than the control group on 7 d. The optimized formulations exhibited exceptional volumetric stability with specific volume change rates of 17.63% (LRB), 17.60% (TRB), and 19.58% (SRB), coupled with maximal porosities of 10.34%, 9.05%, and 9.41%, respectively. This study provides a theoretical foundation for improving rice bread’s anti-staling properties.