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Inhibition of Mold in Bread By Dimethyl Fumarate
Author(s) -
ISLAM MIR N.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb05017.x
Subject(s) - mold , propionate , food science , shelf life , chemistry , moisture , materials science , composite material , organic chemistry
Eleven batches of white bread containing 0–1.92g of dimethyl fumarate (DMF) or calcium propionate (CP) per kg flour were prepared by a sponge dough formulation. The loaves were packaged in polyethylene bags, stored at 22–23°C and 45–55% R.H., and periodically observed for visible signs of mold growth. The mold‐free shelf‐lives of loaves containing CP ranged from 16–30 days. Loaves containing 0.32g or more of DMF per kg flour exhibited no mold growth during 475 days of storage. The quality characteristics of loaves containing DMF, as determined by volume, firmness, % moisture, water activity and sensory evaluation were similar to those of loaves containing CP.