Storage life of packaged bread containing preservative
1989
Szilli, M.
Two kinds of bread were used in the study: wheat and rye bread. The same amount of preservative was added to both breads: 0.1, 0.2, 0.3 per cent of K-sorbate; 0.1, 0.2, 0.3 per cent Ca-propionate; and the combination of the two agents: 0.1 + 0.1 per cent, 0.2 + 0.2 per cent/ related to flour content/. The breads on the day following baking were sliced on an industrial licing machine and wrapped in polyethylene or polypropylene sheet which was then closed by welding. The breads were stored at 20-22 C. By increasing the amount of preservativa added the shelf life without microbiological spoilage of the breads was extanded. On adding the same amount of preservative Ca-propionate was found to be more effective than individually. A bread of lower acidity had a shorter shelf life. Subsequent infection /unpacking the bread, taking out a slice, putting it back/ reduced the effect of the preservatives. A higher dose of preservative ensures a longer shelf life even in the case of subsequent infection.
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