Coverart for item
The Resource Determination of a commercially feasible preservative to extend the shelf-life of bread : a project report presented in partial fulfilment of the requirement of the Bachelor of Food Technology (Honours) at Massey University, Alyssa Wells

Determination of a commercially feasible preservative to extend the shelf-life of bread : a project report presented in partial fulfilment of the requirement of the Bachelor of Food Technology (Honours) at Massey University, Alyssa Wells

Label
Determination of a commercially feasible preservative to extend the shelf-life of bread : a project report presented in partial fulfilment of the requirement of the Bachelor of Food Technology (Honours) at Massey University
Title
Determination of a commercially feasible preservative to extend the shelf-life of bread
Title remainder
a project report presented in partial fulfilment of the requirement of the Bachelor of Food Technology (Honours) at Massey University
Statement of responsibility
Alyssa Wells
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
The aim of this project was to determine a commercially feasible preservative, in terms of price, consumer response and availability, to successfully extend the life of the clients' bread products by up to one day. In order to identify a feasible preservative, seven different preservatives were chosen based on literature and supplier recommendations. These were calcium propionate, D-glucono-delta-lactone, a lactate-based preservative, an encapsulated potassium sorbate, a natural preservative from a combination of organic acids, glycerol and a fermented whey-based preservative. The effects of each preservative were tested on a number of bread quality attributes, including moisture loss, pH, volume, texture, and water activity. These were compared to a control. Samples were also visually assessed for mould growth and tested for microbial counts. Throughout these trials it was found that preservative noticeably affected bread quality attributes in various ways, with the exception of water activity which remained consistent. Based on test results for bread quality attributed and microbial counts, two preservatives were identified as effective: calcium propionate and the fermented whey-based preservative. Calcium propionate is a synthetic preservative that inhibits mold growth and rope spores in bread. No Mold 20 is a natural alternative to calcium propionat, produced by the controlled fermentation of whey. These preservative were further trialled to determine ideal concentrations for use. All quality and microbial tests were carried out assess for noticeable difference-- Summary
Cataloging source
UW1
http://library.link/vocab/creatorName
Wells, Alyssa
Degree
BFoodTech(Hons)
Dissertation year
2011
Granting institution
Massey University, Albany,
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Bread
  • Food preservatives
  • Food
Label
Determination of a commercially feasible preservative to extend the shelf-life of bread : a project report presented in partial fulfilment of the requirement of the Bachelor of Food Technology (Honours) at Massey University, Alyssa Wells
Instantiates
Publication
Note
College of Sciences food technology report--Cover
Bibliography note
Includes bibliographical references
Carrier category
  • volume
  • volume
Carrier MARC source
  • rdscarrier
  • rdscarrier
Content category
  • text
  • text
Content type MARC source
  • rdacontent
  • rdacontent
Contents
Introduction -- Literature review. Bread ; Factors affecting shelf life ; Shelf life analysis and spoilage concerns ; Preservatives -- Materials and methods, Ingredientd anf formulations ; Bread manufacture ; Storage conditions ; Visual inspection ; Weight ; Volume ; pH ; Water activity ; Texture analysis ; Microbial testing -- Results and discussion. Part one: Preservative identification ; Part two: Preservative concentrations ; Sensory analysis -- Conclusions and recommendations
Dimensions
30 cm
Extent
viii, 78 pages
Media category
  • unmediated
  • unmediated
Media MARC source
  • rdamedia
  • rdamedia
Other physical details
colour illustrations
Label
Determination of a commercially feasible preservative to extend the shelf-life of bread : a project report presented in partial fulfilment of the requirement of the Bachelor of Food Technology (Honours) at Massey University, Alyssa Wells
Publication
Note
College of Sciences food technology report--Cover
Bibliography note
Includes bibliographical references
Carrier category
  • volume
  • volume
Carrier MARC source
  • rdscarrier
  • rdscarrier
Content category
  • text
  • text
Content type MARC source
  • rdacontent
  • rdacontent
Contents
Introduction -- Literature review. Bread ; Factors affecting shelf life ; Shelf life analysis and spoilage concerns ; Preservatives -- Materials and methods, Ingredientd anf formulations ; Bread manufacture ; Storage conditions ; Visual inspection ; Weight ; Volume ; pH ; Water activity ; Texture analysis ; Microbial testing -- Results and discussion. Part one: Preservative identification ; Part two: Preservative concentrations ; Sensory analysis -- Conclusions and recommendations
Dimensions
30 cm
Extent
viii, 78 pages
Media category
  • unmediated
  • unmediated
Media MARC source
  • rdamedia
  • rdamedia
Other physical details
colour illustrations

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      -36.733330 174.700641
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