Prevention of Mold and Spoilage in Bread and Phyllo Production

Factors such as mold and yeast spoilage affect the shelf life of bakery products and foods. This is due to high moisture content, high pH levels, and exposure to open air during the cooling of foods.

Many problems occur as a result of antimicrobial growth in bakery products. These include shortening of shelf life, production difficulties, storage challenges, and problems occurring during sales. These foods, which become unusable as a result of microbial growth, are wasted on the seller's shelves and in the consumer's home. By preventing this, significant waste will be avoided.

What Are the Chemicals Used to Inhibit Microbial Growth?

To prevent microbial growth in the production of food products, Calcium Propionate and Potassium Sorbate are used. When these chemical compounds are modified and used together, they inhibit mold and microbial growth. Various application methods have been tried to minimize the negative effects of such chemicals.

While antimicrobial chemicals containing potassium sorbate are applied topically, sorbic acid and Calcium Propionate work by releasing the antimicrobial effect during baking in encapsulated form. Alongside these, natural preservatives are also used. Among these are natural preservatives such as raisin juice concentrate and fermented sugar. Such antimicrobial natural preservatives inhibit yeast fermentation in addition to their ability to prevent mold formation. At the same time, they affect the flavor and taste of the food. However, these preservatives are expensive in terms of cost.

The Chemicals Used to Prevent Mold and Microbial Growth Are as Follows;

• Sorbic Acid
• Potassium Sorbate
• Sodium Benzoate
• Calcium Propionate
• Natamycin
• Sodium Diacetate
• Calcium Propionate
• Polylysine
• Citric Acid Monohydrate
• Citric Acid Anhydrous
• Fumaric Acid
• Fermented Carbohydrate

Application of Antimicrobial Powder

In such applications, using flour as a dry binder to prevent the dough from sticking is an art. For this reason, antimicrobial chemicals are applied to the surface of the baking equipment while being kept within a carrier powder.

The carrier product and antimicrobial chemicals must be in powder form. They should have high flowability. Therefore, the antimicrobial chemical must have a dry physical form to prevent clumping.

The amount of antimicrobial agent in the antimicrobial powder varies depending on the antimicrobial agent to be used. For example, the amount of antimicrobial agent in the antimicrobial powder ranges between 7% and 10%.

Which Chemical Is Used to Prevent Mold and Spoilage in Bread and Phyllo Production?

Calcium propionate is a preservative used to prevent mold formation in bread and bakery products. Ascorbic acid is used during the processing of bread dough and makes the dough more elastic. Potassium sorbate is a preservative used to prevent the growth of mold, yeast, and other microorganisms in bread and bakery products. Citric acid can be used as an acidity regulator in bread and phyllo production.