What kind of preservatives are used in bread?

Answer 1

preservative means - a chemical substance used to preserve foods or other organic materials from decomposition or fermentation. so if you did an experiment testing bread mold and your bread does not grow mold that means that it has preservatives in it keeping the bread from molding. on the other hand if your bread does grow mold that means that it either has no preservatives in it or your bread was a little bit old causing the bread to mold faster. i also suggest that if you do and experiment with bread mold that you don't put them in plastic bags because the plastic bags keep all of the germs away from the bread causing it not to mold. but if you wanted to put them in plastic bags put them in one that in similar to the bag that the bread came in from the storeREAD: Plastic bags actually enhance the growth of mold. Mold required moisture to live, so a simple sandwich bag seals in the moisture speeding up mold growth. When left out, bread does not mold because the moisture within escapes.

Answer 2

bread preservatives E220 Sulphur dioxide

Occurs naturally in the atmosphere and as a pollutant gas from combustion processes, sulphur dioxide is implicated in formation of acid rain and has a choking odor. It is commercially produced either by combustion of sulphur, hydrogen sulphide or gypsum. Most industrially produced sulphur dioxide is used in the production of sulphuric acid, but it is also used as a bleach, disinfectant and refrigerant. Used as a preservative in wine for its antibacterial properties, and as a bleaching agent in flour. Sulphur dioxide may be used to fumigate fruit and vegetables to extend their shelf life. Sulphur dioxide may not be used for foods containing a significant amount of thiamine, as this is destroyed by the gas. Similar functional properties are displayed by the sulphites (E221-E227).

Typical products include wine, flour, beer, dough products, fresh fruit, dried fruit, fruit fillings and deserts, fruit juices and squashes, jams, fruit sauces and cider.

Other names: sulphur superoxide Molecular formula: S O2 CAS No: 7446-09-5 Physical appearance: Colourless gas Melting point: -73 C Boiling point: -10 C Other information: corrosive when wet, toxic in high concentrations. Sulphurous acid, produced when sulphur dioxide in food is dissolved, may cause gastric irritation.

Answer 3

Yes, these preseratives do keep bread from molding, but they are not what you should be eating and are not good for your body. Buy only breads with no preservatives and keep the bread refrigerated. It will last 2 weeks kept cold. Preservatives have an adverse effect on the body. Many people are allergic to these chemicals in our food. They feel bad everyday and don't know why. Buy food with no preservatives and you will see a great improvement in your health.

Answer 4

one of the ingredients of bread preservatives is yeast.it is even used for rising of the bread while it is being baked.

+++ "even used"?? It is normally used! Bread made purely from flour and water dough is called "unleavened". And yeast is not a preservative.

Answer 5

280 Propionic acid • 281 Sodium propionate • 282 Calcium propionate - most commonly used preservative in bread • 283 Potassium propionate • Whey powder - see below The use of calcium propionate (282) as a preservative in bread became widespread in Australia in the early 1990s. This preservative is rarely used in Europe or New Zealand, used increasingly in the UK, and is common in Australia and the US. Consumers are often confused by a label claiming "now with extra calcium". Calcium propionate is used for the propionate, not the calcium. Calcium is added to bread in other forms. Calcium propionate and the other propionates (280-283) occur naturally in many foods and dairy products like Swiss cheese. In small amounts they are not harmful but, as with other additives, the effects are dose related. Very few people will be affected by two slices of preserved bread but effects are cumulative, so can build up slowly over days or weeks, varying with the dose. This makes identification of the cause of symptoms extremely difficult. Like all additives, this preservative was not tested before approval for its effects on children's behaviour and learning ability.

Answer 6

The best way to keep bread from molding is to use it up within a day or two. If that is not possible, store it in the freezer (tightly wrapped) and thaw out only what you will use as needed. Storing bread in the refrigerator can also help, but I have heard that refrigeration might make the bread stale faster.

Answer 7

according to the user User:Vermanirudh.

"

"280 Propionic acid

• 281 Sodium propionate

• 282 Calcium propionate - most commonly used preservative in bread

• 283 Potassium propionate

• Whey powder - see below

The use of calcium propionate (282) as a preservative in bread became widespread in Australia in the early 1990s. This preservative is rarely used in Europe or New Zealand, used increasingly in the UK, and is common in Australia and the US. Consumers are often confused by a label claiming "now with extra calcium". Calcium propionate is used for the propionate, not the calcium. Calcium is added to bread in other forms.

Calcium propionate and the other propionates (280-283) occur naturally in many foods and dairy products like Swiss cheese. In small amounts they are not harmful but, as with other additives, the effects are dose related. Very few people will be affected by two slices of preserved bread but effects are cumulative, so can build up slowly over days or weeks, varying with the dose. This makes identification of the cause of symptoms extremely difficult. Like all additives, this preservative was not tested before approval for its effects on children's behaviour and learning ability." "

Read more: What_kind_of_preservatives_are_used_in_bread

Answer 8

Preservatives stop bread mold by creating an environment where mold cannot survive. The most common method is by changing the pH of the bread.

Answer 9

That depends how much preservative is used and what the exposure is to mold. Preservatives will generally delay mold growth, but will not prevent it completely.