Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review (original) (raw)
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The high loss rate of bread is generally known to contribute to the alarmingly high numbers in worldwide food waste. Correct storage techniques are believed to enable the reduction of preventable food waste. Therefore, the influence of storage parameters on staling and spoilage behavior of German bread within the limits of common household methods was investigated in this study. The aim was to generate reliable data for staling and spoilage using different storage methods (PE-layered microperforated paper bag, plastic bag, and fridge and bread box) to bridge the gap between consumer’s needs and scientific research questions. Everyday routines of life, such as visual inspection, were compared with microbiological techniques and were found to represent an adequate tool for microbial safety control. Visually undetectable fungal growth has not been found to result in the production of mycotoxins (fumonisins B1 and B2 and ochratoxin A) in quantifiable or harmful concentrations. Thus, dis...
Bread’s Shelf Life Enhancement
University of Khartoum Engineering Journal, 2018
The objective of this study is to monitor the effect of storing, handling and adding chemical improvers on bread’s shelf life, through studying the change on bread’s quality parameters (taste, color, odor and texture) with time. Two types of bread (A and B) were baked; one with additionof chemicals (Banda Mixture of Enzyme and Additive(to its original ingredients(flour, yeast, sugar, salt and water)and the other without. Both types were bakedat 260 0 C at the bakery of Food Research Center, Khartoum _ Each type of bread was stored using three modes of storage:(1) open plastic bag (2) closed plastic bag (3) paper bag.Hence there were six samples (A1, A2, A3, B1, B2, B3). The samples were evaluated by 9 semi-trained tasters for 24 hours at 8hours’ intervals. The test results of the six samples were analyzed statistically using SPSS software version 16.00. The study concluded that the chemically improved bread (sample A) is better than the unimproved one (sample B) as it maintained it...
Quality improvement and shelf life extension of bread
J Agric Soc Sci, 2005
Breads prepared from wheat flour by adding different additives were evaluated during 10 days of storage at interval of alternate days. Wheat flour was also chemically analyzed and results depicted 12.1% moisture, 11.8% crude protein, 0.52% ash and 1.3% crude fat. For study of shelf life breads were analyzed for moisture and yeast and mould count. The results for moisture analysis showed that it was in range of 16.75 -37.13% and T 6 having 0.32% suhanjna, 3% lecithin and 0.1% ascorbic acid retained maximum moisture at the end of storage. The studies on colony count in breads at different storage intervals showed that treatment containing 0.32% suhanjna, 3% lecithin and 0.1% ascorbic acid proved to be most effective against control of count. Most mould isolated belonged to the genera Aspergillus, Pencillium and Actinomycetes.
Iconic Research And Engineering Journals, 2019
Bread is cereal product packed with a lot of nutrients, but a limiting factor to the benefits we can derive from this product is mould spoilage. This moud could produce mycotoxins which have pathological effects on humans, as such this study investigated the ability of different chemical preservatives to limit the fungal growth over a period of twenty (20) days at different temperatures thereby extending bread shelf-life and satisfying humans who want their food free of pathogens. Based on the results obtained there was significant difference between bread baked with a single preservative and that baked with a combination of two or more preservatives? Fungal load increased progressively as the period of storage increased? Potassium sorbate acted as a better fungal inhibitor when compared with calcium propionate and Ascorbic Acid.
2019
Bread is cereal product packed with a lot of nutrients, but a limiting factor to the benefits we can derive from this product is mould spoilage. This moud could produce mycotoxins which have pathological effects on humans, as such this study investigated the ability of different chemical preservatives to limit the fungal growth over a period of twenty(20) days at different temperatures thereby extending bread shelf-life and satisfying humans who want their food free of pathogens. Based on the results obtained there was significant difference between bread baked with a single preservative and that baked with a combination of two or more preservatives.Fungal load increased progressively as the period of storage increased. Potassium sorbate acted as a better fungal inhibitor when compared with calcium propionate and Ascorbic Acid.
Effect of Chemical Preservatives on the Shelf Life of Bread at Various Temperatures
Pakistan Journal of Nutrition, 2010
Short shelf life is a major impediment to the processing and distribution of mushroom. The effect of chemical preservatives on some quality attributes of mushroom during storage was investigated. Mushroom were soaked in four preservatives at two concentrations for 10 mins, packaged, stored at 4°C for 30 days and analysed at intervals for their microbial population, colour, firmness and weight loss. Sodium benzoate (0.05%, 0.1%) lost its preservative effect on all the microorganisms enumerated after 3 days, and samples treated with 0.1% potassium sorbate had the lowest microbial load at the end of the storage period. Change in colour of the potassium sorbate (0.1%)-treated sample was lower than and significantly different from the citric acid (2%, 4%)-treated samples. The values of the firmness of the 4% citric acid preserved mushroom were significantly different (P ≤ 0.05) from other samples throughout the storage period. There was a significant negative correlation (r = À0.807, P < 0.01) between the firmness and weight loss of the preserved mushroom. Potassium sorbate (0.1%) and citric acid (4%) extended the shelf life of mushroom for 24 days.
Effect of fermentation conditions on bread staling kinetics
European Food Research and Technology, 2008
The eVects of yeast dose, temperature and fermentation time on bread volume, bread density, bread texture (Wrmness, cohesiveness, resilience, springiness and gumminess) and their change during staling were analysed. Thus, changes in the texture proWle (TP) parameters as bread aged were modelled and their initial values and their variation rate were obtained. In white and whole breads, the longer the fermentation time and the higher the yeast dose, the lower the Wrmness and the Wrming rate. The fermentation temperature only aVected the initial Wrmness in whole breads. SigniWcant linear correlations were found between bread density and volume (r 2 = 0.94 in white bread; r 2 = 0.96 in whole bread), between density and the initial Wrmness (r 2 = 0.88 in white bread; r 2 = 0.61 in whole bread), and between the Wrst two parameters and the Wrming rate. Between density and Wrming rate r 2 obtained was 0.72 in white bread and 0.32 in whole bread and between volume and Wrming rate r 2 obtained was 0.58 in white bread and 0.29 in whole bread.
Studies on the shelf life of bread using acidulants and their salts
Turkish Journal of Biology
Cereals are the cheapest source of energy and protein in the human diet. Among these grains, wheat is the leading crop due to the unique elastic property of gluten, which is suitable for the production of a variety of leavened products, i.e. bread, rolls, pizza crusts, cakes, pies, and donuts (1). Among these products, flat bread and yeastleavened white bread are a popular part of the daily Pakistani diet.
Comparison of methods for the assessment of the extent of staling in bread
Food Chemistry, 1997
Most of the physico-chemical methods used for indirect measurement of staling in western pan bread have been used for measuring the extent of staling in arabic bread. The water activity and alkaline water retention capacity values decreased significantly with the ageing of bread samples. The amount of soluble starch and amylose contents also decreased significantly as the bread aged during storage. In spite of their limitations, sensory analysis parameters were found to follow the staling of white as well as extra bran arabic bread more closely than any other single method. Instron puncture force measurements correlated well with other chemical methods and sensory analysis parameters in white arabic bread, but did not provide significant correlations for extra bran Arabic bread. Based on the data presented for the different physical, chemical and sensory methods investigated in this study, the alkaline water retention capacity produced the best correlation with most of these parameters. This test is, therefore, recommended as an appropriate objective method for assessing the extent of staling of arabic bread.
Effect of Sourdough Bacteria on the Quality and Shelf Life of Bread
Pakistan Journal of Nutrition, 2007
Bread dough is usually fermented with yeast but in the present study sourdough lactic acid bacteria (Lactobacillus bulgaricus) alone and in combination with yeast (Saccharomyces cerevisiae) were used to determine their effect on the shelf life and sensory characteristics of bread at different intervals of storage. Lactic acid bacteria improved the sensory characteristics of bread such as volume, evenness of bake, character of crust, grain of bread, colour of bread crumb, aroma, taste and texture of bread and extended shelf life of bread by inhibiting the growth of microbes.