Authors : Meenakshi J Surpande
Page Nos : 115-117
Description :
Bakery products are the important food material in various country and cultures. Breads form the major baked foods accounting for over 80% total bakery products. Bread products are easily subjected to microbial spoilage. Spoiled food may be defined as a food that has been damaged or injured so as to make it undesirable for human consumption. Bakery products are an important part of a balanced diet and a wide variety of such products can be found on supermarket shelves. However, bakery products, like many processed foods, are subject to physical, chemical and microbiological spoilage. Black bread mold is commonly found on bread surface. The black bread mold is takes its nutrients from bread surface and cause the spoilage of bread. Preservatives are added to increase the shelf life to the bread and inhibit mold growth. Calcium propionate is an antifungal that is added to the bread product to prevent the black bread mold growth and used as a preservative in breads and other baked goods. Many industrially produced baked goods emerge from the baking process with a surface that is essentially sterile but post bake handling can quickly lead to fungal, microbial surface contamination as a result of exposure to airborne contaminants as well as equipment contact.
