Abstract
Part-baked bread (PBB) is a product which offers advantages to producers and consumers. The lower cost of refrigeration in comparison with freezing makes it an interesting option to preserve the PBB. The main problem of PBB stored in refrigeration is the mold occurrence on its surface. The addition of an antimicrobial agent in the formulation of PBB capable to delay the proliferation of mold would help to extend its useful life. The aim of this study was to determine the effect of potassium sorbate in comparison with calcium propionate on the number of microorganisms of PBB stored in refrigeration, as well as on the sensory quality of full-baked bread obtained from PBB. From the tests performed it was observed that there were no molds on the surface of PBB with antimicrobial agents during 28 days of storage at 5ºC, while molds were on control PBB at 15 days of storage. It was also found that calcium propionate (0.16% flour basis) was more effective than potassium sorbate (0.16% flour basis) on delaying microorganisms growing. Addition of antimicrobial agents did not affect significantly the sensory attributes of bread obtained from PBB. However, the addition of propionate caused a decrease on the specific volume of bread.
Highlights
Due to the important advantages for producers, two stages-baked bread has revolutionized the bread industry
The aim of this study was to determine the effect of potassium sorbate in comparison with calcium propionate on the number of microorganisms of Part-baked bread (PBB) stored in refrigeration, as well as on the sensory quality of full-baked bread obtained from PBB
The aim of our study was to determine the effect of potassium sorbate in comparison with calcium propionate on the microbial count of PBB stored in refrigeration, as well as on the sensory quality of full-baked bread obtained from PBB
Summary
Due to the important advantages for producers, two stages-baked bread has revolutionized the bread industry. Among the main advantages there are the reduction of economic losses caused by bread aging and the possibility to schedule the production at a more convenient time This technology offers advantages to the consumers, who can have freshly baked bread at any time of the day and in a variety of points of sale or even at home. Bread is a low-cost and frequent consumption product, which manufacturing cost rises with the inclusion in its production of an expensive technology, like freezing. In this aspect, Le Bail et al (2010) calculated that the demand of required energy for bread freezing is similar to required energy for baking. The formation and growing of ice crystals during PBB freezing and frozen storage can damage the structure of the product
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