Effect of High-Humidity Storage on Crumb Softness of Fresh Cream Cakes in Small Retail Bakeries

Food products are taken into consideration as a highly perishable item, especially in the case of bakery products, where the shelf life of each product may differ depending on the ingredients used in addition to that, humidity may cause fungus growth and allow bacteria to act upon the food. Fresh cream cakes are taken into consideration as highly perishable bakery items whose quality will deteriorate rapidly during storage, especially in the case of small retail bakeries where advanced climate-controlled equipment is not available. The crumb softness is taken into consideration as one of the most important quality parameters that influence acceptance, which will also deteriorate depending on storage. The objective of this study is to identify the impact of high humidity storage conditions on the crumb softness of fresh cream cakes. Secondly, it emphasizes the principles of food science, moisture migration, and starch to explain how humidity can be controlled for extending the short shelf life