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Bakery Products

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Principles and Applications of Modified Atmosphere Packaging of Foods

Abstract

Bakery and cereal products are an important part of the diet of today’s consumer. According to an Agriculture Canada survey in 1986, average weekly expenditures on bakery and cereal products were $8.30 per person, accounting for 13% of the total grocery dollar (Johannsen, 198*). Maclean Hunter Research Bureau has estimated, using data from Statistics Canada, that all families and unattached individuals in Canada had an average income of $42,235 in 1990 (Anon, 1991c). These figures show that quite a large sum of money is spent on bakery products every year in Canada.

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  1. J. P. Smith
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R. T. Parry (Consultant in Food Technology, Previously Head of Department of Food Manufacture and Production Manchester Polytechnic(now Manchester Metropolitan University)

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Smith, J.P. (1993). Bakery Products. In: Parry, R.T. (eds) Principles and Applications of Modified Atmosphere Packaging of Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2137-2_7

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  • DOI: https://doi.org/10.1007/978-1-4615-2137-2_7

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5892-3

  • Online ISBN: 978-1-4615-2137-2

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