Effects of Calcium Propionate, Acetic Acid, and Potassium Sorbate on the Qualities of White Bread
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Abstract
White bread tends to lose its quality during storage due to the growth of microorganisms. To avoid this spoilage and extending shelf life, the addition of different levels of acidulants (calcium propionate, acetic acid, and potassium sorbate at 0.1, 0.2 and 0.3%) were evaluated for their quality characteristics contributing with acidulants. From the experiment, it was found that bread with calcium propionate addition had the highest specific volume and springiness, followed by bread with acetic acid and potassium sorbate adding. On the other hand, bread was added with potassium sorbate had the highest density, hardness, chewiness, and color values (L*, a*, b*), followed by acetic acid and calcium propionate addition respectively. The increasing in acidulants levels effects on bread’s qualities have become steadily more pronounced.
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