Shelf Life Enhancement of Bread by Utilizing Natural and Chemical Preservatives

Abstract

In industry, bread possesses a special position both for processing and use as contrasted with other bakery products. The principle elements of bread are flour, water, salt, sugar, shortening and yeast. All these are steady to development of microorganisms and increase at diverse phases of bread production, preparing and packaging. A significant number of breads are spoiled during storage as a result of microbial growth, which is a great loss to manufacturer. Preservation of bread commonly involves the use of chemical preservatives. There are demands by consumers for fresh and healthy food with minimum artificial food preservatives. Present study is focused to reduce the quantity of chemicals (within bread flour) and control the bread spoilage by application of joint interaction of chemical as well as natural preservative in the form of spray emulsion. Keeping in view the above facts, present project was designed to enhance shelf life of traditional leavened bread. Different additives (calcium propionate and glycerol propionate) were added to wheat flour throughout mixing at a level of 0.07% (on flour weight basis). Sodium propionate and potassium sorbate were consolidated into spray mixture with mustard oil which itself acts as natural preservative and afterward sprayed/coated throughout different handling phases of leavened bread (T0-without any spray, T1-coating of pan,T2- coating of pan and spray on dough, T3- coating of pan and spray on dough & slicer, T4- coating of pan and spray on dough , slicer &packaging, T5- spray on slicer and T6- spray on packaging material).Wheat flour was examined for chemical and rheological qualities to select suitable wheat flour for production of good quality bread. The bread was saved at room (29 C°) temperature and assessed microbiologically at successive interims of 24, 48, 72 and 96 hours. Treatment T4 (Coating of container + Spray on mixture + Slicer + Packaging) ended up being the best against control of fungus and microbes (no evidence were watched up to 72-hours space) emulated by T6 (Spray on bundling material). It was concluded that leavened bread treated by spray mixture at different production stages organizes has noteworthy potential against microorganisms and holds exceptional quality attributes up to 96 hours.