A Process for the Extension of Shelf Life of Bread with Natural Preservatives
Implementing Organization
Central Food Technological Research Institute (CFTRI)
Project Overview
Bread has a shelf life of only a few days. Use of chemical preservatives is in practice to extend the shelf life of bread, however, use of chemical preservatives is not found satisfactory due to its adverse effect on flavor and taste of bread as well as health issues. Hence, the demand for the use of natural preservatives for the extension of the shelf life of bakery products is increasing day by day. The process consists of the preparation of bread using wheat flour, yeast, salt, sugar, oil, and natural preservatives. The bread with natural preservatives has good volume, soft texture, and mold-free shelf life of 5 days. The shelf life is comparable with the commercial bread prepared using chemical preservatives
Central Food Technological Research Institute (CFTRI)
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