Presented to:

Dr. Shabbir Ahmed

Presenting by:
Sania Ilyas
Sumera Batool
Topic : Mold and staling prevention in bread
Baking science and technology
Mold and staling prevention
in bread
• Bread is a highly perishable product
• Bread is an intermediate-moisture food product 
• It is prone to mold spoilage as has high moisture content
( 0.94-0.97 aw) with a pH of about 6.
• 90% of contamination of bread with molds occurs during
cooling, slicing or packaging. 
Causes and factors

The molds which mostly cause spoilage are:

• Rhizopus
• Penicillum
• Aspergillus niger
Factors involved in moldiness :
• Temperature (30-37°)
• Moisture
Control

Control of mold spoilage in bakery

products can be achieved in various ways:
a) restricting the entry of the mold to
the product,
b) inactivating the fungal material and
c) inhibiting growth of the fungus
 Spoilage is
To prevent or
prevented by the
control mold
addition of food
growth is by the
grade
use of antifungal
preservatives e.g.
agents e.g.

Preservatio
propionic acids ,
benzoate ,nitrate.
acetic acid.

n Antimicrobials are
used to control
Alternatives to
chemical
preservation is
molds as well as
achieved by using
bacterial spoilage
UV light, IR or
of bread e.g.
microwave
propionates.
irradiation(rare).
Other strategies to limit the rate of mold growth include:
 reformulating of recipes e.g. by reducing the water
availability but without affecting the eating quality or
changing volume, shape and texture.
 using novel ingredients like raisin and prune juice
concentrate that inhibit fungal growth.
 using modified atmospheres (MAP).
 store the bread in refrigerator.
 protect the bread from moisture.
Bread Staling

• Complex phenomenon that

orignates from multiple
physicochemical events ( water
migration,starch retrogradation
etc) .
• Results in changes in crumb
other than those resulting from
spoilage organisms .
Changes caused by
Staling

Increase inHarder
starch texture
crystallinity
of crumb
and opacity
Decreased water
Increased
Loss absorption
firmness
of flavour capacity
 1. Starch retrogradation
2. Water migration and
redistribution
3. Moisture loss during storage
Causes of 4. Gluten Transformation
Bread
Staling
 • Enzymes
• Shortenings
• Emulsifiers
• Hydrocolloids (Gums)
Prevention • Packaging
of staling • Malting & fermentation
• Incorporation of high fiber flour
Enzyme and Emulsifier Affect on Starch:
References
https://www.researchgate.net/publication/279724664_Mould_Preven
tion_in_Bread
https://biologywise.com/bread-mold-growth
https://foodsguy.com/keep-bread-from-molding/#:~:text=The%20best
%20way%20to%20prevent,airtight%20or%20near%20airtight%20contai
ner