Common Preservatives Used in Bread Making to Prolong Shelf Life and Prevent Spoilage (2024)

FAQs

Common Preservatives Used in Bread Making to Prolong Shelf Life and Prevent Spoilage? ›

Propionic acid, as well as its salt, are the most widely used chemical preservatives in bread [7].

Calcium propionate: This is a commonly used preservative that is added to bread to prevent the growth of mold and bacteria. Sorbic acid: This preservative is added to bread to inhibit the growth of molds, yeasts, and bacteria.

To slow down the growth of mold, bread producers add mold inhibitors to bread. They work by reducing the pH of the bread, creating an acidic environment that slows down the initial growth of mold. Natural mold inhibitors include organic acids like vinegar, raisin juice, and citric acid.

Maintain optimal storage conditions: Store bread in a cool, dry place away from direct sunlight and heat sources. Excessive heat can promote bacterial growth, while exposure to light and humidity can accelerate staleness and mold development.

Commonly used artificial preservatives include Calcium Propionate (E282) and Potassium Sorbate (E202). All these act by making the bread more acidic in the same way as the fermentation does in sour doughs.

Antimicrobial Agents: Some antimicrobial agents, such as calcium propionate, are used to inhibit the growth of mold and other microorganisms in bread. By preventing spoilage, these agents can contribute to the prolonged freshness of bread.

If you don't plan to eat the bread within a few days, your best bet is to freeze it. It'll last for up to three months in the freezer, says Le. You should slice the bread before you freeze it—slice it into single portions, wrap it in wax or parchment paper, and place it in an airtight container.

Rye bread: Rye bread tends to be more dense and have a longer shelf life than other bread types. It can last for up to a week at room temperature, and up to 2 weeks in the refrigerator.

Some people swear by keeping loaves in sealed Pyrex or Tupperware containers with a layer of uncooked rice in the bottom; the rice appears to absorb just enough moisture to discourage mold, while the bread stays soft.

How do you preserve bread for years? ›

The practice: freeze bread for long-term storage

This means a cooled loaf can be frozen whole or sliced completely, and then the slices are frozen independently (my preference).

Common preservatives include salts, sugars, gelatin and vinegars; which are used to prevent bacteria growth. Additives, such as nisin and trisodium phosphate, may also be used to help preserve foods. Another type of food additive that helps with shelf stability, antioxidants, help to decrease oxidation in foods.

Propionic acid, as well as its salt, are the most widely used chemical preservatives in bread [7]. It helps prevent mold deterioration and bread ropiness that occurs due to B. subtilis.

Hydrocolloids: can slow crumb moisture loss. When choosing hydrocolloids, keep in mind their capacity to make liquids dense. Also, their water holding capacity, hydration rate, and the effect of temperature on hydration. Enzymes: alpha-amylase, xylanase, and lipase have significant anti-staling effects.

Extend shelf life, reduce wastage SorbicPlus and encapsulated calcium propionate produce exceptional shelf life results when used in yeasted bread products, such as: Sliced breads Bagels Brioches Pitta breads Fruit loaves Ciabattas Premixes Read our usage guide via the link below to find out more.

When the bread is completely cool – and you're sure you don't want to eat any more of it for a while – wrap it tightly in plastic wrap (or an airtight freezer bag). You can freeze it like this if you're short on time, but it'll store far longer if you then add a layer of foil on top of the plastic.

The best thing you can do to truly prolong the life of your bread is to keep it in the freezer. Slicing it first (or cutting it into big chunks) allows you to remove portions as necessary so you don't run into the same problem of handling a whole loaf of bread. In this case, you can store your bread in plastic.

Store-bought sandwich breads and buns are often baked with mold inhibitors and other preservatives, and those types of bread will stay fresh longer than homemade bread with very little effort (though you can freeze commercially-produced breads, too).

Background. In the baking industry, the most commonly used chemical preservatives to prevent mold spoilage are the following: propionates (calcium or sodium propionate), sorbates (sorbic acid and potassium sorbate), benzoates, parabens (methyl and propyl) and acetic acid (Pyler and Gorton, 2008).