By: Yeo Yu Teng
For more information, please visit Yulin HB™.
In a world where family sizes are shrinking and bread consumption is stretched across the week, knowing the shelf life of this beloved staple has become increasingly important. How long will it last? This question looms as we seek to balance enjoying freshly baked goodness and avoiding waste.
Many factors can influence the shelf life of bread. This article will help you understand those factors and explains how food science enables industrial bakers to extend the shelf life of bread without compromising on quality.
When stored at room temperature, commercially baked bread can last for 2 to 4 days, according to the United States Department of Agriculture [1]. But when refrigerated, bread can last 7 to 14 days. You can also store bread in the freezer for 3 months, although it can be a hassle to pop the frozen bread back into the oven before eating.
Bread that’s past its expiration date becomes stale, hard, and less tasty. That’s how you can tell if your bread has gone bad. It’s also more likely to grow mold and rot. Even though some types of mold may be harmless, it’s tricky to determine which kinds are on your bread. That’s why it’s safer not to eat moldy bread. Some molds produce mycotoxins, which are toxic substances that can upset your gastrointestinal tract [2]. Long-term consumption of mycotoxins like aflatoxin could also increase the risk of certain cancers like liver cancer [3].
But suppose bread manufacturers can extend shelf life. In that case, it ensures that even after the relatively lengthy transport and storage time, consumers can still enjoy springy bread days (or sometimes weeks) after it’s baked.
Bread spoils for two main reasons: microbial spoilage and physical spoilage.
Microbial spoilage is caused by mold, yeast, or bacteria that grows during the packaging or cooling stages after baking. Bread with high water content spoils faster than drier ones, such as sourdough bread.
Physical spoilage happens to the crust and crumb of bread in the form of staling. The crust on fresh bread is dry and crisp but becomes soft and leathery when water migrates from the inner crumb or the crust absorbs moisture from the air. Crumb staling occurs when starch crystallizes, making the crumb firmer and drier.
Here are some ingredients that bread manufacturers add to keep your bread fresh longer.
During baking, heat causes the starch granules in the dough to absorb water and swell. This makes the bread spongy and moist. Once out of the oven, the bread begins to cool, and the starch molecules start to retrograde – they rearrange themselves and crystallize to form a network, which also expels the water absorbed during baking. Starch retrogradation is the main reason why bread hardens during storage.
To prevent this from happening, commercial bakers mix emulsifiers into bread dough. While the primary role of emulsifiers is to help oil and water mix together, they can interact with the starch molecules in the bread.
Emulsifiers bind to a type of starch called amylose, preventing the amylose molecules from forming a gel network among themselves, which would have otherwise contributed to bread staling. Emulsifiers also bind to another type of starch called amylopectin. Although to a lesser extent, it still reduces its crystallization and network formation. By using emulsifiers, we keep the bread softer and more enjoyable to eat, even after it has been stored for some time.
An example is our MASEMUL® EB emulsifier blend, which functions as a bread texture softener and dough strengthener. It’s a complete solution for bread manufacturers without the need to add additional emulsifiers. The blend improved machinability, bread volume, shape retention, and shelf life.
Moisture is responsible for the spoilage of many types of food, including bread. Microbial spoilage is more common in bread with a high water activity, which means more water is free or unbounded and thus available for microorganisms to use for growth. Microorganisms like bacteria multiply faster and thrive in a high-moisture environment.
To reduce the water activity in baked goods, bakers may add sugar, honey, or glycerine to their dough. Glycerine, or glycerol, is a sugar alcohol derived from animal or plant fat that functions as a humectant. An example is our MASCEROL® Refined Glycerine derived from plant-based sources like sustainable palm oil.
The natural preservative reduces water activity by attracting and binding free moisture, reducing the amount that’s available for microorganisms to use. The sweet and colorless liquid helps the bread remain soft and springy for longer, increasing its shelf life.
Bread bought from grocery stores seems to last forever because they add enzymes, such as amylase, to bread dough. Amylase is an enzyme that naturally occurs in our bodies and many plants.
The enzyme acts like a pair of scissors and cuts the long starch molecule strands into smaller sugar fragments. These simpler fragments don’t crystallize as strongly as starch molecules, helping the bread remain softer for longer. These simple sugars also act as humectants and attract free water, which helps to retain moisture in the bread and slows staling.
Bread is a delicious food but can also be a tasty treat for mold. Mold is a type of fungus that grows on bread when it’s exposed to moisture and warmth. It can make the bread look fuzzy, change its smell, and even produce harmful toxins.
To slow down the growth of mold, bread producers add mold inhibitors to bread. They work by reducing the pH of the bread, creating an acidic environment that slows down the initial growth of mold. Natural mold inhibitors include organic acids like vinegar, raisin juice, and citric acid. Synthetic ones have specific anti-mold properties and target select microorganisms. This includes propionates, with calcium propionate being the most commonly used.
Hydrocolloids are ingredients that work wonders to keep bread fresh and delicious for longer. The ones commonly used in bread are agar and carrageenan from seaweed, and cellulose and gum acacia from plants.
These unique substances are non-starchy carbohydrate polymers that attract water. Hydrocolloids can retain moisture in the bread. This is important because moisture plays a crucial role in the freshness and softness of bread. By holding onto water, hydrocolloids help prevent the bread from drying out too quickly, thus maintaining its moistness for longer.
Musim Mas stands as a reliable provider, offering a diverse range of emulsifier blends tailored to meet various application needs.
With the introduction of our cutting-edge emulsifiers, MASEMUL® EB and EB DATEM Replacers, we’ve successfully developed cost-effective alternatives to DATEM while preserving essential dough-strengthening properties.
Another example is our MASEMUL® EB , which caters to the demands of bun production, while MASEMUL® EB caters to the requirements of pizza making.
At Musim Mas, we pride ourselves on fostering close collaboration with our valued customers, enabling us to deliver customized solutions that address their unique challenges. Experience the excellence of our emulsifier blends and unlock new possibilities and innovations in your food production processes with us.
References:
[1] https://ask.usda.gov/s/article/How-long-can-I-store-bread
If you want to learn more, please visit our website Amylase In Bread Baking.
[2] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC/
Have you ever wondered why some breads have that perfect golden crust, fluffy texture, and extended freshness while others fall flat? The secret often lies in tiny but mighty helpers called enzyme supplements. These biological catalysts work behind the scenes during bread making, transforming simple ingredients into the complex, delicious loaves we love. Enzyme supplements like alpha amylase, protease, and lipoxygenase are game-changers in modern baking, enhancing everything from dough handling to final product quality.
Enzyme supplements are naturally occurring proteins that speed up chemical reactions in bread dough. Think of them as molecular matchmakers that help ingredients interact more efficiently. While flour naturally contains some enzymes, bakers often add concentrated enzyme supplements to achieve consistent, high-quality results.
These enzymes don’t create new ingredients from thin air. Instead, they break down existing components in flour into more useful forms. For example, they can convert starches into sugars that yeast can easily consume, or modify proteins to improve dough elasticity. The beauty of enzymes is that they work at relatively low temperatures and in small quantities, making them incredibly efficient tools for bakers.
Most enzyme supplements used in commercial baking come from microbial sources, though some are derived from plants or fungi. They’re considered natural processing aids since they mirror the enzymes already present in flour, just in more concentrated and controlled amounts.
Alpha amylase is perhaps the most important enzyme supplement in bread making. This powerful enzyme breaks down damaged starch molecules in flour into simple sugars, creating a feast for yeast cells. When flour is milled, some starch granules get damaged, and alpha amylase specifically targets these compromised starches.
During the mixing and kneading process, alpha amylase gets to work immediately. It converts damaged starch into maltose and other fermentable sugars that yeast can readily consume. This process is crucial because yeast needs sugar to produce the carbon dioxide gas that makes bread rise. Without enough available sugars, fermentation would be sluggish, resulting in dense, poorly risen bread.
The enzyme continues working throughout the fermentation process, providing a steady supply of food for the yeast. This sustained sugar production leads to more consistent fermentation and better gas retention in the dough, ultimately creating bread with superior volume and texture.
Beyond fermentation, alpha amylase plays a starring role in crust development. The sugars it produces participate in the Maillard reaction during baking – the chemical process responsible for browning and flavor development. More available sugars mean better browning, resulting in that attractive golden-brown crust that makes bread so appealing.
The enzyme also contributes to crust texture by creating the right balance of moisture and sugar content on the bread’s surface. This helps achieve the perfect combination of crispness and color that consumers expect from quality bread.
Protease enzymes are protein specialists that modify gluten structure in bread dough. Gluten, formed when flour proteins interact with water, creates the elastic network that traps gas during fermentation. However, sometimes this network can be too strong or too weak for optimal bread making.
Protease works by carefully breaking down some of the protein bonds in gluten, effectively “relaxing” overly strong dough. This is particularly useful when working with high-protein flours that might otherwise produce tough, chewy bread. The enzyme helps create a more manageable dough that’s easier to shape and produces a more tender final product.
For bakers working with whole wheat or other specialty flours, protease can be invaluable. These flours often contain proteins that interfere with gluten development, and protease helps optimize the protein network despite these challenges.
Beyond texture modification, protease enhances dough extensibility – its ability to stretch without tearing. This is crucial during shaping operations, especially for products like pizza dough or artisan breads that require significant stretching. The enzyme reduces the likelihood of tearing during mechanical processing while maintaining enough structure to hold the desired shape.
Protease also contributes to better gas retention by creating a more uniform protein network. This leads to more consistent cell structure in the finished bread, resulting in an even crumb with fewer large holes or dense spots.
Lipoxygenase is the enzyme responsible for that bright, white crumb color that consumers associate with fresh, high-quality bread. This enzyme, often sourced from enzyme-active soy flour, works by bleaching natural pigments present in wheat flour.
Wheat flour naturally contains carotenoid pigments that give it a slightly yellowish tint. While these pigments are harmless and even nutritionally beneficial, consumers often prefer bread with a whiter, more uniform crumb color. Lipoxygenase addresses this preference by oxidizing these pigments, effectively bleaching them to create a lighter-colored final product.
The enzyme works during the mixing and early fermentation stages when oxygen is readily available. As the dough is kneaded, lipoxygenase catalyzes the oxidation of carotenoids, gradually lightening the dough color. This natural bleaching process is gentler and more selective than chemical bleaching agents.
Beyond color improvement, lipoxygenase contributes to better dough handling characteristics. The oxidation reactions it catalyzes can strengthen gluten bonds, leading to improved gas retention and better volume in the finished bread. This dual benefit of color enhancement and structural improvement makes lipoxygenase a valuable addition to many bread formulations.
The enzyme is particularly important in products where visual appeal is crucial, such as sandwich breads, dinner rolls, and other consumer-facing baked goods. The brighter, more uniform crumb color creates a perception of freshness and quality that influences purchasing decisions.
The real magic happens when these enzymes work together. Rather than functioning independently, alpha amylase, protease, and lipoxygenase create synergistic effects that enhance overall bread quality beyond what any single enzyme could achieve alone.
For instance, while alpha amylase provides food for yeast through sugar production, protease ensures the dough structure can properly expand and retain the resulting gases. Meanwhile, lipoxygenase contributes to both visual appeal and structural integrity. This three-way partnership results in bread with superior volume, texture, color, and shelf life.
Successful enzyme supplementation requires careful balance. Too much alpha amylase can lead to overly sticky dough and gummy texture, while excessive protease can weaken dough structure to the point of collapse. Similarly, overuse of lipoxygenase might result in overly bleached flour that lacks the subtle flavor notes consumers expect.
Professional bakers often work with enzyme suppliers to develop custom blends tailored to their specific flour types, processing conditions, and desired end products. These carefully calibrated combinations ensure consistent results across different production runs and seasonal flour variations.
One of the most significant benefits of enzyme supplementation is the improvement in bread shelf life. The enzymes work together to create a more stable crumb structure that retains moisture longer and resists staling.
Alpha amylase contributes to anti-staling effects by continuing its slow breakdown of starches even after baking, helping maintain moisture and softness. Protease modifications to the protein network create a more flexible crumb that doesn’t become tough as quickly. The combined effect is bread that stays fresh and appealing for extended periods, reducing waste and improving consumer satisfaction.
When incorporating enzyme supplements into bread formulations, several factors must be considered. Temperature sensitivity is crucial – most enzymes work optimally at specific temperature ranges and can be deactivated by excessive heat. This is why enzyme activity is carefully timed to occur during mixing, fermentation, and early baking stages.
pH levels also affect enzyme activity, with most bread-making enzymes preferring slightly acidic to neutral conditions. This makes them compatible with typical bread dough environments but may require adjustment in specialty formulations with unusual pH levels.
Storage and handling of enzyme supplements require attention to moisture and temperature control. Most enzyme products are shelf-stable when properly stored but can lose activity if exposed to extreme conditions or contamination.
If you are looking for more details, kindly visit Bread Improver Supplier.