Abstract
Shelf life studies of bread are highly irreproducible due to the
very heterogenous structure of bread and the difficulties in
obtaining sterile bread. We hypothesize that novel semi-synthetic
bread substrates with chemical and microbial properties similar to
those of bread can be developed. The bread based substrates can
prove valuable in predicting shelf life of bread and in the
routine hygienic control of bread factories.Our objective was to
develop substrates with properties, which both chemically and
microbiologically resembles those of dark and white bread
respectively.Nineteen dark (DB) and 19 white (WB) bread based
substrates were made based on a factorial design. Lactic acid,
acetic acid, propionic acid, ethanol and glucose were added in
amounts found in different brand of bread by chemical analysis.
Water activity was adjusted by polyethylene glycol. The substrates
were evaluated chemically and by growth studies of eight fungal
and three yeast species isolated from bread.Several of the
substrates showed chemical properties and microbial growth similar
to that of bread. Lactic acid had a significant effect on the
microbial growth and on pH. High water activity (more than 0.95)
supported growth of all examined species. Glucose did not show any
influence on the growth. High content (20 g/kg) of bread granulate
were better in supporting growth.The results show that it is
possible to develop substrates, which both chemically and
microbiologically resembles bread. The developed substrates can
easily be modified to support local spoilage organisms, which
varies among countries, simply by changing the bread granulate,
without changing the amount of added chemicals.
Original language | English |
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Title of host publication | Book of abstracts, IFT annual meeting 1998 |
Place of Publication | Chicago |
Publisher | IFT |
Publication date | 1998 |
Publication status | Published - 1998 |
Event | Institute of Food Technology, annual meeting 1998 - Atlanta, USA Duration: 1 Jan 1998 → … |
Conference
Conference | Institute of Food Technology, annual meeting 1998 |
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City | Atlanta, USA |
Period | 01/01/1998 → … |