Bread is a kind of baked food. It is made from flour as the main raw material. It is made from yeast, eggs, oil, nuts and other ingredients. It is processed by fermentation, shaping, molding and baking. It is soft and delicious, nutritious and healthy, easy to eat, etc. Features, loved by the majority of consumers.
Although the bread is nutritious and delicious, it also often causes food safety and quality problems, including microbial over-standard, sticky, moldy and deteriorating, and short shelf life. If a preservative is added to the bread, it can inhibit the growth of harmful microorganisms such as mold, but it also prevents the growth of the baker's yeast, thereby affecting the production of bread.
So how do you reduce the effect of bread preservatives on yeast growth?
The technical staff of Jiangnan University's Shengtang Food Preservation Technology Research Institute, which specializes in research and development of food antisepsis and fresh-keeping technology, believes that the scientific use of "new green bread anti-mildew preservative" and the use of hazard factor interception technology can effectively prevent bread from mildew and prolong the bread. Shelf life.
At the same time, "new green bread mildew preservative" also has good application characteristics: high temperature resistance, no significant effect on the growth of baker's yeast, and can reduce the amount of existing yeast, save bread production costs, and improve bread production efficiency.
The main ingredients for the production of bread are flour, white sugar, eggs, water, butter, salt, and yeast. There are many varieties of bread, but the basic production process is roughly the same.
In the early stage of the development of the bread industry in China after the reform and opening up, the production scale of bread was small, and the bread was still a kind of high-priced food. At that time, the bread was basically in short supply, and it could be sold out in a short time. Particularly high requirements. At that time, the main quality problem of bread was the difference in taste and hair growth. The main reasons were as follows: First, the quality of the flour was poor, and the high-quality bread-specific powder was lacking. The second is the lack of high quality bread quality improvers. Third, the bread production process is unreasonable and the production technology level is low.
With the development of the milling industry, the application of new bread improvers and the application of new food technologies, problems such as aging of bread, rough taste and poor hair growth have been overcome. General bread manufacturers and even small individual workshops, as long as The process operation can produce excellent, fragrant and delicious bread.
According to the researcher of the St. Tang Food Preservation Technology Research Institute of Jiangnan University, which has long developed the bread quality assurance technology, at this stage, the more prominent quality problem of bread products is that the microbes exceed the standard, which leads to the sticky, moldy and antiseptic of the bread. Food safety quality problems such as excessive standards.
Studies have shown that microorganisms that contaminate bread include bacteria, mold, yeast, and the like. There are many reasons for the excessive amount of microorganisms in bread, including but not limited to the following aspects: 1. The main raw materials for bread production include flour and eggs, which are raw materials, often containing a large number of microorganisms, and some Contains pathogenic bacteria such as Salmonella. 2. The surface contains rich nutrients such as sugar, protein, fat, water, amino acids and vitamins. It is a good source of nutrients and is easy to infect microorganisms. Once the microorganisms survive in the bread, they will multiply rapidly, causing the bread to become moldy and sticky. 3. The environmental hygiene of the bread production workshop is poor, such as the cross-flow of sewage on the ground, the stains on the walls and ceilings, and the turbidity of the air. The microbial content in this environment is definitely too high, and these microorganisms pollute the raw materials and breads that produce bread. Semi-finished products, packaging containers and unwrapped bread. 4. The processing workshop is small, and the front and back processes are cross-contaminated. 5. The health of the production workers is poor, and the body surface of the workers produces microbial contamination of the unpackaged bread. 6. There is no scientific choice of antiseptic preservatives. There are many kinds of microorganisms that pollute bread. Different kinds of antiseptic preservatives are needed to inhibit different microorganisms. If only a single antiseptic preservative is used, it is difficult to effectively preserve the bread. Only scientific selection of compound food antiseptic preservatives can inhibit the growth of each spoilage bacteria in bread, in order to effectively preserve the preservation.
For food safety issues such as mold and mildew, many bakers are adding food preservatives to bread. The preservatives that can be used in bread mainly include sodium dehydroacetate, potassium sorbate and propionate. Although these preservatives can inhibit the growth of mold in bread, there are certain defects: 1. Dehydroacetic acid sodium and Yamanashi Potassium acid inhibits the growth of yeast while inhibiting mold, which reduces the speed of dough fermentation and affects bread production. 2. Propionate does not inhibit the growth of baker's yeast while preventing the growth of mold, but it has a bad smell, which will affect the flavor quality and sales of bread.
It can be seen from the above that in the production process of bread, common food preservatives can inhibit the growth of harmful microorganisms such as mold, and also inhibit the growth of baker's yeast, thereby affecting the fermentation of the dough and reducing the production speed of the bread. To compensate for the loss of yeast growth and bread production speed, many bakers have to multiply the amount of yeast to ensure normal fermentation, which in turn increases production costs, which is a blessing for thinner bakeries. A fatal flaw.
Obviously, one of the problems encountered in bread production and antisepsis is how to ensure the growth of yeast and the normal fermentation of the dough while using the bread mildew preservative. This is a scientific and technological problem that has not been overcome by the industry for a long time.
Jiangnan University Shengtang Food Preservation Technology Research Institute cooperates with Nantong Biochemical Technology Development Co., Ltd. to safely and efficiently preservatives, emulsifiers, water retention agents, chelating agents, etc. for the safety and quality of bread and the problem of yeast growth. The body food additive is a kind of ingredient, and the "new green bread mildew preservative" is developed by using high-tech such as embedding technology and shielding technology. It can be used for breadproof and fresh-keeping, and prolongs the shelf life of bread.
The “New Green Bread Anti-Mold Preservative†developed by the Research Institute of Food Conservation Technology of Jiangnan University is a kind of compound food anti-mold and preservative. It is made of modern high-tech and can withstand high temperature and wake up to yeast growth and dough. It has no obvious influence, and it plays an important role in ensuring the production and quality of bread: it can inhibit specific bacteria, yeasts, molds and other microorganisms, and can effectively prevent the occurrence of microbial spoilage problems such as mold, sticky and sticky bread. Second, there is no significant effect on the dough fermentation of bread. Third, it can improve the efficiency of bread production. Fourth, the existing yeast dosage can be reduced, and the production cost can be saved.
Of course, in order to prevent the mildew and deterioration of bread and extend the shelf life of bread, in addition to the use of "new green bread mildew preservative", comprehensive and effective quality control measures should be taken from the aspects of raw material purchase, production process setting and environmental sanitation control.
Author Qiu Desheng
Qiu Desheng graduated from Southwest Agricultural University (now Southwest University) with a bachelor degree in food engineering. He has worked in food technology development, production and quality management for 8 years. He is currently engaged in food information collection and dissemination, mainly introducing food production technology. Information on sterilization and preservation technology, raw ingredients, equipment, marketing, and industry trends.
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