How To Achieve A 6-month Shelf Life Of Bread

How can long-term bread not deteriorate during the 6-month shelf life? Bread is rich in carbohydrates, protein, etc. Therefore, during the storage of bread, especially in the hot and rainy seasons, microorganisms are very easy to breed, causing the bread to grow moldy and deteriorate. In addition to mildew on the surface of bread, it is often prone to sticky crumbs. In normal baking, the temperature of the bread core is lower than 100℃ and the moisture content is high, so the stickiness of the bread core is mostly spread from the bread core. First, the original loose porous body is decomposed, and the bread core becomes sticky and soft. The heart is dark, and finally becomes a sticky colloid, which produces a rotten smell, which can be squeezed by hand to form a mass.

The successful preservation of long-term bread must be a combination of scientific and reasonable formula, targeted bread preservatives and a good production environment. It is necessary to ensure that the bread is moldy during the shelf life, and it is also necessary to delay the aging and grease of the bread. Oxidation failed. Of course, the key points in the production process, especially the three key links of baking, cooling, and packaging, must be strictly controlled. In fact, the baking process is a sterilization process, during which the temperature and time of the upper and lower fire of the bread must be strictly controlled to avoid the outer burnt and inner tenderness of the bread. When the bread is just coming out of the oven, a thermal protective layer is formed around it, which can isolate fine dust. If microorganisms fall on the surface of the bread, it will be inactivated due to high temperature, but the thermal protective layer of the bread will disappear as the surface temperature drops. The bread is cooled before packaging It is extremely susceptible to secondary pollution, so the bread cooling and packaging process must be strictly controlled.

In normal production, we found that after the workshop was sterilized by ultraviolet rays or ozone, the environmental sanitation was reliable at first. Because the sanitary condition of the workshop during the production process is uncontrollable, the workshop may be possible if the production lasts 30 minutes or less. Need to be disinfected again. The uncontrollable reasons are roughly as follows:

　　 First, the layout of the workshop is unreasonable. In many small and medium-sized enterprises, the mixing room is not completely separated from the baking room, cooling room, and packaging room. When mixing, the flour particles with a large number of molds are dispersed in the air and easily fall into the finished bread, causing the bread to become mildew.

　　 Second, the clean area is not clean. If it is not completely separated, there is no essential difference between the clean area and other areas from the microbiological point of view. In addition, production management is sometimes not in place, and the falling bread crumbs are also an important factor in causing bread mold. Even manufacturers with purification workshops should pay great attention to this point! For companies with clean rooms, if the bread is still mildewed, more than 90% of them are for this reason.

　　 Third, sanitation management is not rigorous. For the hygiene management before and after production, the hygiene management during the production process and the hygiene control technology adopted, some manufacturers use ultraviolet sterilization, but they do not meet the requirements of ultraviolet sterilization, that is to say, all aspects do not pay attention to sterilization. Bacteria conditions. Pay attention to this when using ozone for sterilization, otherwise, the sterilization effect will be quite poor. Then there is the hygienic management and control of air-conditioning and condensate, which are easily overlooked by everyone, and dynamic air sterilization technology.

　　 Fourth, the formula is unreasonable. For example, for preservation, some manufacturers use a preservative. This is to increase the amount to a large amount and there is no good effect. At present, most manufacturers have used compound preservatives, which are broadly inhibited, targeted, and have high safety factors. The fermentation of bread has little effect. When using bread compound preservatives, adjust the ratio of salt, sugar, and oil in the formula to control the acidity of the dough to achieve better results. Don't blindly think that all is well if you use preservatives. Even if you use it as required, sometimes the effect may not be good because the basic conditions of the product are not up to the requirements. Because the bread preservatives used for preservation can play a role when the bacteria content is small, but when the water content and bacteria content reach a certain limit, it is difficult to play a good role, so here are some tips: Do not add compound bread preservatives when sodium dehydroacetate and calcium propionate are added to the bread.

　　 Fifth, the management of inner packaging materials. Everyone understands this, that is, to sterilize to the degree of sterility, generally ozone is best. Although some manufacturers use assembly line operation and use cooling conveying nets for cooling, since the conveying nets will get stuck on residues, mold will easily grow if they are not cleaned up. The moldy residues become the culprit of moldy bread. When bread is packaged, some manufacturers spray alcohol or natamycin for disinfection and sterilization before packaging. If the bread is still moldy, the reason is that the spray is missed and the conveyor chain carries bacteria.