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Master thesis

Mould shelf life extension of bakery products

Abstract : Spoilage reduce the shelf life of bakery products and cause a huge economic lose for both consumers and the bakery. Recently, products of Gunstones Bakery have not achieved their shelf life during the hot weather. Therefore, in order to extend their shelf life, the level of moulds and yeasts in the air was investigated with the MicroBio MB2 air sampler between April and July 2017. This study revealed an average level of contaminations ranging between 15 and 125 CFU/m3 with higher counts in the dispensary room and the production area. The most frequent genera, identified by the colonies morphologies, were Cladosporium, Aspergillus, and Penicillium. In addition to the investigation of the air quality, infrared treatment was evaluated as a method to decontaminate food surface products. Results showed that it doesn‘t impact the organoleptic properties of breads and can extend their mould shelf life of two days. Concerning the formulation, vinegar was added into products but results prevented to estimate its impact on shelf life.
Document type :
Master thesis
File URL :
http://docnum.univ-lorraine.fr/ulprive/BUS_M_2017_LAURENT_ANAIS.pdf
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https://hal.univ-lorraine.fr/hal-01662014
Contributor : Memoires Ul Connect in order to contact the contributor
Submitted on : Tuesday, December 12, 2017 - 3:45:13 PM
Last modification on : Monday, October 19, 2020 - 2:42:05 PM

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  • HAL Id : hal-01662014, version 1

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Citation

Anaïs Laurent. Mould shelf life extension of bakery products. Biotechnology. 2017. ⟨hal-01662014⟩

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