Multiparametric investigation of mould‐free shelf life of bread via factorial design

Synergistic effect of chemical preservatives with ethanol on the microbial shelf life of bread by factorial design

“…Selection of appropriate ingredients and adjustment of their levels in a bread recipe is a powerful tool, which leads to a significant inhibition of bread microbial growth and therefore, extension of bread mould-free shelf life (MFSL) is achieved (Cauvain & Young, 2000;Doulia et al, 2000a). Therefore, the manipulation of the levels of ingredients, used in a bread recipe, affects the shelf life.…”

Prediction of the Mould-Free Shelf Life of Muffins

“…Since the microbial inhibitory action of these ingredients has been established, their positive influence on MFSL was expected. [3,7,10,13,19] The surface spraying of the muffins with ethanol (0.5-1.5 g/100 g of muffin) caused significant prolongation of their shelf life. Among the 320 muffin samples (64 statistical experiments), only 80 (25%) showed microbial spoilage and consequently definite MFSL The MFSL of these samples (with minimum sugar content and sprayed with ethanol 0.5 g/100g of muffin) are given in Table 6.…”

“…Manipulation of ingredients, which slow the rate of moisture loss during storage, such as sugar, glycerol, salt and preservatives, is a powerful tool, which could lead to a significant inhibition of cake microbial growth and therefore, sensible extension of mould-free shelf life could be achieved. [3,4,9,19] This article aims to prioritize strategies that may be used in cake shelf life prolongation. Since muffin is a multicomponent mixture made by batter and additional optional ingredients (such as emulsifiers, fat, glycerol, milk, preservatives, ethanol, etc.…”