Mould prevention in bread

We review the current systems and new methods for preserving bread

N. Magan; D. Aldred; M. Arroyo

2014

Scholarcy highlights

  • Bread is considered an intermediate-moisture food product that is prone to mould spoilage
  • This chapter considers the important mould species that can cause spoilage depending on the bread
  • We review the current systems and new methods for preserving bread
  • Using mixtures of physical methods and natural compounds and the use of nanotechnology in the formulation of products are discussed in terms of their future use

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