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Article

Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste

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Research Group Cereal Technology and Process Engineering, Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany
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Research Group Beverage Biotechnology, Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany
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Research Group Raw Material Based Brewing and Beverage Technology, Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany
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Science Journalist, 50670 Cologne, Germany
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Author to whom correspondence should be addressed.
Foods 2021, 10(1), 76; https://doi.org/10.3390/foods10010076
Received: 2 December 2020 / Revised: 27 December 2020 / Accepted: 29 December 2020 / Published: 2 January 2021
The high loss rate of bread is generally known to contribute to the alarmingly high numbers in worldwide food waste. Correct storage techniques are believed to enable the reduction of preventable food waste. Therefore, the influence of storage parameters on staling and spoilage behavior of German bread within the limits of common household methods was investigated in this study. The aim was to generate reliable data for staling and spoilage using different storage methods (PE-layered microperforated paper bag, plastic bag, and fridge and bread box) to bridge the gap between consumer’s needs and scientific research questions. Everyday routines of life, such as visual inspection, were compared with microbiological techniques and were found to represent an adequate tool for microbial safety control. Visually undetectable fungal growth has not been found to result in the production of mycotoxins (fumonisins B1 and B2 and ochratoxin A) in quantifiable or harmful concentrations. Thus, disgust should prevent any foodborne health risks as the visual appearance should lead to avoiding the consumption of spoiled food before mycotoxins are produced in amounts causing adverse health effects within the limits of this experimental setup. Additionally, the storage temperature especially was found to influence the kinetics of staling processes, as a reduction accelerated the staling process. Further, crumb moisture loss was found to contradict a long shelf life but, on the other hand, an elevated humidity was shown to provoke excessive microbial growth and should therefore be observed when designing suitable storage methods. Further, the correct choice of the bread type stored and a good sanitary practice represent simply accessible ways to prolong the storage period of bread loaves. View Full-Text
Keywords: shelf life; household storage methods; firming; texture analysis; mycotoxins; sourdough; wheat pan bread; mixed-type sourdough bread; food waste shelf life; household storage methods; firming; texture analysis; mycotoxins; sourdough; wheat pan bread; mixed-type sourdough bread; food waste
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MDPI and ACS Style

Alpers, T.; Kerpes, R.; Frioli, M.; Nobis, A.; Hoi, K.I.; Bach, A.; Jekle, M.; Becker, T. Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste. Foods 2021, 10, 76. https://doi.org/10.3390/foods10010076

AMA Style

Alpers T, Kerpes R, Frioli M, Nobis A, Hoi KI, Bach A, Jekle M, Becker T. Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste. Foods. 2021; 10(1):76. https://doi.org/10.3390/foods10010076

Chicago/Turabian Style

Alpers, Thekla, Roland Kerpes, Mariana Frioli, Arndt Nobis, Ka I. Hoi, Axel Bach, Mario Jekle, and Thomas Becker. 2021. "Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste" Foods 10, no. 1: 76. https://doi.org/10.3390/foods10010076

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