Texture Analysis to Measure the Effects of Enzyme Addition on the Staling of Artisanal Bread: Part 2 - How can the Specifics of Staling Be Slowed or Prevented?

Improved packaging would seem the obvious choice to the home baker, keeping a loaf sealed in an air tight box to prevent moisture loss, but this is not the main solution. 

More importantly, enzymes, additives and emulsifiers can be added to counteract the mechanical property changes associated with staling. However, out of the three, the focus for artisan bread should be on enzymes.

It is not only the finished loaf that is affected by enzyme addition. The dough itself is also affected, and this can be useful for the manufacturer. Enzymes can be used to give a soft, elastic dough with low stickiness.