Preserving baked goods during storage

Abstract

The invention provides a method of preserving baked goods comprising placing the baked goods in package and inserting an absorber for hexanal into the package.

1 . A method of preserving baked goods comprising placing the baked goods in package and inserting an activated carbon absorber for hexanal into the package, wherein the absorber for hexanal further comprises sodium bisulfite or potassium metabisulfite. 
     
     
         2 . (canceled) 
     
     
         3 . The method  claim 1 , wherein an ethanol emitter is also inserted into the package. 
     
     
         4 . (canceled) 
     
     
         5 . A method of reserving baked goods comprising placing the baked goods in package and inserting a molecular sieve absorber for hexanal into the package, wherein the absorber for hexanal further comprises sodium bisulfite or potassium metabisulfite. 
     
     
         6 . A method of preserving baked goods comprising placing the baked goods in package and inserting a silica gel absorber for hexanal into the package, wherein the absorber for hexanal further comprises sodium bisulfite or potassium metabisulfite. 
     
     
         7 . The method of  claim 5 , wherein the hexanal absorber further comprises urea. 
     
     
         8 . Method of  claim 1 , wherein the baked goods comprise bread. 
     
     
         9 . (canceled) 
     
     
         10 . (canceled) 
     
     
         11 . The method of  claim 4 , wherein the pore size of the molecular sieve is at least 3 Angstrom minimum. 
     
     
         12 . (canceled) 
     
     
         13 . The method of  claim 1 , wherein the sodium bisulfite is present in an amount of between 0.01 and 0.05 grams per gram of activated carbon.