bread staling

Hi, my project is " prevent bread staling and making a long life bread. How can we succeed in factory",

Kostas

Hi Kostas, is a project title all you have so far?

A project brief (purpose, scope, resources, timescale etc.) would be useful.

Regards,
Simon

We supply a number of bakeries with 96% Ethanol.

This is sprayed onto the inside of the wrapper as it is wrapped around the bread, this then kills off anything that might be lurking on the plastic wrap, or in the air around the bread. We have also done some work on adding a fresh bread flavour to the ethanol so that when the wrapper is opened a smell of fresh bread rather that alcohol is released.

We also supply Spirit Vinegar, which is used as a preservative.

Hope this is helpful, if you need any more information, let me know and I will try and help

Nadine

Thank you Nadine. I forgot to tell that my diploma work based on this project. I have three samles of bread that stored diferent number of days ( 2, 4, 7). I will measure the firmness with an instron machine, the moisture and aw. The parts of the work are :

1) product development
2)studing effects of ingredients, formulation an process on final product( mainly)
3)measuring, predicting shelflife(mainly)
4)quality control and quality assurance
5)packaging of the product(mainly)
6)ingredients and the processing methods

Also if you kwow web sites to see similar publications.

Kostas

Kostas, as you go along with the project post your results and hopefully it will stimulate some ideas and discussion.

Simon

Nobody knows about bread staling???

Nobody knows about bread staling???

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Doesn't look like it Kostas, what have you found so far?

Simon

Nobody knows about bread staling???

Well maybe all of us prefer the fresh one

BTW all I know is what Nadine has already posted.