This document discusses mold and staling prevention in bread. It notes that bread is prone to mold spoilage due to its high moisture content and pH. The most common mold genera that cause spoilage are Rhizopus, Penicillum, and Aspergillus niger. Control methods include restricting mold entry, inactivating fungal material, and inhibiting fungal growth through the use of food-grade preservatives like propionic acid. Staling is caused by physicochemical changes like water migration and starch retrogradation that result in a harder texture. Prevention strategies address both mold growth and staling.

2. Presented to:
Dr. Shabbir Ahmed
Presenting by:
Sania Ilyas
Sumera Batool
Topic : Mold and staling prevention in bread
Baking science and technology

3. 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.

4. Causes and factors
The molds which mostly cause spoilage are:
• Rhizopus
• Penicillum
• Aspergillus niger
Factors involved in moldiness :
• Temperature (30-37°)
• Moisture

5. 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

6. Preservation
To prevent or
control mold
growth is by the
use of antifungal
agents e.g.
benzoate ,nitrate.
Spoilage is
prevented by the
addition of food
grade
preservatives e.g.
propionic acids ,
acetic acid.
Antimicrobials are
used to control
molds as well as
bacterial spoilage
of bread e.g.
propionates.
Alternatives to
chemical
preservation is
achieved by using
UV light, IR or
microwave
irradiation(rare).

7. 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.

8. 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 .

9. Changes caused by
Staling
Harder texture
of crumb
Increased
firmness
Loss of flavour
Decreased
water
absorption
capacity
Increase in
starch
crystallinity and
opacity

10. Causes of
Bread Staling
1. Starch retrogradation
2. Water migration and
redistribution
3. Moisture loss during storage
4. Gluten Transformation

11. Prevention of
staling
• Enzymes
• Shortenings
• Emulsifiers
• Hydrocolloids (Gums)
• Packaging
• Malting & fermentation
• Incorporation of high fiber flour

12. Enzyme and Emulsifier Affect on Starch:

13. References
https://www.researchgate.net/publication/279724664_Mould_Prevent
ion_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%20container