Preservation applications for bread, pastries, and baked goods

Food preservation against microorganisms, bacteria, molds, yeasts, and more—along with improvements in taste, stabilization of oil-based ingredients, and ensuring compliance with food handling, packaging, and regulatory requirements.

　　Traditional thinking often assumes that preserving pastries and bread simply means preventing mold—so as long as they don’t develop mold, everything’s “OK.” But this narrow perspective leads to improper food-handling practices, resulting in suboptimal outcomes. Extending a product’s shelf life, however, goes far beyond just avoiding mold; it involves a much broader range of considerations, including protecting the food from harmful microorganisms like bacteria, molds, and yeasts, enhancing its taste and texture, stabilizing its fatty components, and ensuring compliance with proper packaging standards and regulatory requirements.

　　1. Common Issues with Bread and Pastries

　　① Mold growth ② Souring and spoilage ③ Starch retrogradation ④ Lipid oxidation

　　For moldy, sour, or foul-smelling products, both internal and external control measures should be implemented. Internal control involves using preservatives to prevent spoilage, while external control focuses on managing the product’s surrounding environment to maintain freshness—for instance, by overseeing production processes, staff handling procedures, and the hygienic use of equipment. Next, we’ll delve into the types and methods of preservatives used in the internal control process. Currently, the primary single-compound food preservatives include sodium dehydroacetate and calcium propionate.

　　2. Sodium dehydroacetate should be used at a rate of 0.5‰. Here’s how to apply it: ① Quick fermentation method: Dissolve the product in water first, then immediately mix it with the other ingredients while stirring. ② Secondary fermentation method: Incorporate the product into the flour during the main dough-mixing process before adding the rest of the ingredients. The addition amount is calculated based on the final product. Additionally, sodium dehydroacetate has strong antibacterial properties, which can also inhibit yeast growth. To address this issue, consider the following solutions: ① Slightly increase the amount of yeast used. ② Extend the proofing time. ③ When using the "quick method," ensure that the yeast is activated in water beforehand before adding the product. For foods requiring high-temperature processing or prolonged heating, you may need to adjust the dosage accordingly—increasing it to between 0.6‰ and 0.8‰—to compensate for heat-related losses.

　　Calcium propionate should be used at a rate of 2.5 parts per thousand. To apply, simply add it directly to the flour, or dissolve it in a small amount of water before incorporating it—either by adding it directly to the product or spraying it onto the surface. For bread, it’s best to incorporate calcium propionate after the first fermentation, along with the other ingredients. For cakes, add it during the egg-beating stage.