Beneficial bread without preservatives

Report OPEN
Denkova, Zapryana ; Denkova, Rositsa (2014)
  • Related identifiers: doi: 10.5281/zenodo.826242, doi: 10.5281/zenodo.826241
  • Subject: preservatives | roping of bread | sourdough | Bulgaria | starters | Lactobacillus | Propionibacterium | Opinion | mold spoilage
    mesheuropmc: digestive, oral, and skin physiology

Besides their inherent nutritional value functional foods contain substances that have beneficial impact on the functioning of organs and systems in the human body and reduce the risk of disease. Bread and bakery goods are basic foods in the diet of contemporary people. Preservatives are added to the composition of foods in order to ensure their microbiological safety, but these substances affect directly the balance of microflora in the tract. A great problem is mold and bacterial spoilage (roping) of bread. These issues require searching for new ways to improve the microbiological quality of these foods. Moreover, the deterioration of the environment leads to a significant increase in the level of insemination of the typical raw materials used for the production of bread and bakery goods. To deal with this problem manufacturers have resorted to even more extensive use of preservatives that adversely affect human health. There is an increasing demand for foods without preservatives, but with preserved or improved organoleptic characteristics and extended shelf-life.
  • Metrics
    views in OpenAIRE
    views in local repository
    downloads in local repository

    The information is available from the following content providers:

    From Number Of Views Number Of Downloads
    ZENODO 4 1
    Zenodo 4 1
Share - Bookmark

  • Download from
    ZENODO via ZENODO (Report, 2014)
  • Cite this publication