Technical Report

 

Shelf life of wholewheat bread: effects of sourdough and sweeteners Public Deposited

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https://ir.library.oregonstate.edu/concern/technical_reports/7w62fg223

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  • Acidifying the dough had the largest impact on the mold-free shelf life in these versions of the approachable loaf. Breads made from microbially acidified doughs with 12% of the flour prefermented remained mold-free, on average, for six to nine days. Breads made from yeast-risen doughs had, on average, only five days mold-free. The addition of the water activity regulators and potentially anti-microbial supplements honey and raisin juice concentrate (RJC), at the concentrations used here, gave little or no additional improvement in mold-free shelf life.
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