Life Sciences & Biotechnology
Title: | A Process for the Extension of Shelf Life of Bread with Natural Preservatives |
Area: | Life Sciences & Biotechnology |
Focus Area: | Bread Preservation |
Social Benefits: | Natural Vinegar is a known antimicrobial agent due to the presence of active compounds like phenols, acetic acid, alcohols and possesses antifungal properties. Cinnamon and raisins have antimicrobial properties due to the presence of cinnamaldehyde and tartaric acid, propionic acid respectively. Therefore the use of these natural preservatives helps in extending the shelf life of bread. |
Developing Agency: | CSIR-Central Food Technological Research Institute (CFTRI), Karnataka |
Technology Readiness Index: | Market Launch |
Email: | director@cftri.res.in |
| Website Link : | http://www.cftri.com |
| Source (more info) : | https://t.ly/l_sb |
Brief Description
Description : | Bread has a shelf life of only a few days. Use of chemical preservatives is in practice to extend the shelf life of bread, however, use of chemical preservatives is not found satisfactory due to its adverse effect on flavor and taste of bread as well as health issues. Hence, the demand for the use of natural preservatives for the extension of the shelf life of bakery products is increasing day by day. The process consists of the preparation of bread using wheat flour, yeast, salt, sugar, oil, and natural preservatives. The bread with natural preservatives has good volume, soft texture, and mold-free shelf life of 5 days. The shelf life is comparable with the commercial bread prepared using chemical preservatives |
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