Breadmaking

Breadmaking (Second edition)

Improving Quality
Woodhead Publishing Series in Food Science, Technology and Nutrition
2012, Pages 597-613
Breadmaking

24 - Mould prevention in bread

https://doi.org/10.1533/9780857095695.3.597Get rights and content

Abstract:

Bread is considered an intermediate-moisture food product that is prone to mould spoilage. Normally bread is eaten fresh or preserved using additives or modified atmosphere packaging. Demands for preservative-free food affects bread production and associated mould spoilage. This chapter considers the important mould species that can cause spoilage depending on the bread. We review the current systems and new methods for preserving bread. Using mixtures of physical methods and natural compounds and the use of nanotechnology in the formulation of products are also discussed in terms of their future use.

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