Antiseptic Application of bread, pastries and baking products

The traditional idea holds that the freshness of pastry and bread only refers to the anti mildew of food. As long as it is not long mouldy, everything is "OK". This idea is too narrow, leading to treatment of food properly, poor results, to extend the shelf life of foods is not only involved in a relatively wide range of mold, including food, microbial control, bacteria, fungi, yeast, taste improvement, grease composition stability, food packaging operations, and compliance.
One. The problem of bread and pastries
The second, the sour smell of mildew and acidification starch aging oil
For mildew, sour, stink to take internal control and external control. Internal control is the use of preservatives for anticorrosion, external control is to control the external environment of the product anticorrosion. For example, the hygienic use of the production workshop, the operation process of the personnel and the equipment. The following are the types and methods of the use of preservatives in the internal control link. At present, the monomers of food anticorrosion are mainly sodium dehydrogenate and calcium propionate.
Two. The use amount of sodium dehydroacetate was zero point five, 1000: 1: the first method of rapid fermentation dissolved in water after the product immediately, together with other raw materials, stirring can be two times of fermentation method: the main products and flour dough during mixing after adding, adding amount of calculation according to the finished product, in addition. The antibacterial ability of products is very strong, so also inhibited the growth of yeast, can be used several ways to solve the increasing use of yeast fermentation time was used to extend the "fast" yeast should be considered first water after activation, add this product, such as the need for high temperature processing or long time heating of food can be increased properly addition, according to the zero point eight zero point six thousandths to thousandths, to supplement the heating part of the loss.
The usage of calcium propionate is 2/1000 points and five. The way of use is directly added to flour or a little water to dissolve, then add or spray on the surface of the product. The addition of bread should be added to the cake after the first fermentation, and the addition of cake will be added to the egg.