Mould prevention in bread - Scholarcy Highlights
Mould prevention in bread
We review the current systems and new methods for preserving bread
N. Magan; D. Aldred; M. Arroyo
Bread is considered an intermediate-moisture food product that is prone to mould spoilage
This chapter considers the important mould species that can cause spoilage depending on the bread
Using mixtures of physical methods and natural compounds and the use of nanotechnology in the formulation of products are discussed in terms of their future use