The effect of adding food preservatives in shelf life of croissant


Abstract in English

Croissant is a light, sponge texture, flaky, crescent shaped breakfast roll made from white yeast-raised dough interleaved with butter in the same way as puff pastry. Factors studied included a combination of different levels of weak acid salts preservatives (potassium sorbate, calcium propionate, and sodium benzoate; 0–0.3%). Samples storage for 4 months, pH, water content, water activity, texture and fungi account were measured in different times.

References used

BEUCHAT, L. R, 1981c- Combined effects of solutes and food preservatives on rates of inactivation of and colony formation by heated spores and vegetative cells of molds. Appl. Environ. Microbiol. Vol.41:472– 477
BILLS, S., RESTAINO, L., AND LENOVICH, L. M. 1982- Growth response of an osmotolerant sorbateresistant yeast, Saccharomyces rouxii, at different sucrose and sorbate levels. J. Food Prot. Vol .45:1120– 1124, 1128
CAUVAlN.S.P and YOUNG.L.S, 2000- Bakery Food Manufacture and Quality Water Control and Effects. Campden & Chorleywood Food Research Association Chipping

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