The bread is wheat flour, add water as the main raw material, yeast and other accessories modulation into the dough, then fermentation, shaping, Chee Chong, baking and other processing into fermented food. Its nutrient-rich, leavening, organized and easy to digest, convenient to eat to become the most popular yeast fermented food ,the consumption accounts for it in the world is absolutely overwhelming.
Bread for the people, is rich in carbohydrates, proteins and other substances, nutritious and easy digestion and absorption of food for microorganisms, it is also a good medium, so in bread during storage, especially in the high temperature and rainfall season, the bread-class prone to mildew deterioration. The reason for this is mainly caused by fungi, including Penicillium, Aspergillus flavus, Rhizopus species. Mold growth needs such as oxygen, water, carbon sources and nitrogen sources of nutrients, it is the use of spores in wet conditions, mold spores, the optimum temperature is 20 ~
How to prevent bread mold? May as well to proceed from the following aspects:
First, environmental sanitation, and cut off the sources of pollution. Many reasons will cause the bread moldy, but health prevention is the key. Every aspect from production to sales, especially in the production sector should pay attention to the propagation was taken effectively cross onions measures to prevent the mold and potato bacilli. Potato bacilli generally parasitic in the raw materials, mixing tools, dough residue and air, should therefore try to make the production plant ventilation, UV lamps installed in the plant around the workshop, industrial equipment cleaned and disinfected on a regular basis, such as formaldehyde fumigation.
Second, select the appropriate packaging Choi material. After cooling, the bread should be timely packaging, one can ensure food hygiene, to avoid contamination of the process of transportation, storage; avoided bread moisture loss, and extend the shelf life of the bread. During storage, on the one hand, due to the evaporation of water will make bread in the bread becomes dry and hard; the other hand, due to condensation of water vapor in the epidermis of the bread in the air, will cause mildew. Therefore, the bread packaging Choi material should have a certain degree of moisture resistance, keeping in mind the packaging financial materials must be non-toxic. Packaging financial material for general use waxed paper or plastic bags.
Third , when Bread baking is finished, after the release must be in the bread center temperature close to room temperature before packaging. Ge oven bread high temperature, humidity, if the cooling is not complete packaging, there is no dissemination of hot steam case of cold condensate will be adsorbed on the bread wrappers, provided the conditions for the propagation of microorganisms, so that bread easy to moldy deterioration. Cooling good bread must also be immediate packaging, otherwise the bread is exposed to air for a long time, easy to distribute in addition to water, bread epidermis dries hard outside, such as poor sanitary conditions, easier to mold. Packaging can not be hand to directly touch bread, because I have so many bacteria.
Fourth, add the bread preservative to prevent the bread moldy. At home and abroad are generally added 0.2 percent to 0.3 percent of the amount of flour, calcium propionate. Many types of preservatives on the market, sodium benzoate, potassium sorbate, calcium propionate, sodium diacetate, mud mooring gold esters, etc., but not all of the preservatives can be used for bread. Choice of bread preservative, the first request to add preservatives can not be against fungi, yeast inhibition, followed, and then consider costs and other factors. Leavening bread, the spongy tissue is to rely on the life activity of the yeast is the yeast of the gas generated by the fermentation of flour fermentation to make bread dough from the strength of the vitality of yeast, fermentation power the size is directly related to the quality of bread products, while the yeast is a fungal microorganisms. Studies have shown that potassium sorbate inhibited the yeast, calcium propionate, mud Benzoic ester, sodium diacetate, yeast also has a certain inhibitory effect, taking into account cost, multi-select the use of calcium propionate. However, if excessive, significantly inhibited the yeast fermentation. In addition, there are data to show that, added to the bread such as lactic acid, acetic acid prevents the growth and reproduction of the potato bacillus.
Fifth, to reduce the bread finished product water activity or the absence of oxygen. Such as bread removal of water made of dry slice of bread to prevent the bread moldy purpose, but doing so will change the flavor of the original bread quality, in fact, has been transformed into another product. Separated from oxygen by vacuum packing to do, but this is obviously the cost is too high, the actual operation is not desirable.
Overall, the deterioration of the bread mold, people are continuing to explore, to seek the best solution. Attention to sanitation, to ensure the quality of the cake, pay attention to the measurement of added preservatives, taking into account the impact on health. Prevent change the mold, start from small things.