Microbiological Quality, Shelf Life and Sensorial Properties of Bread Preserved with Sorbic Acid and Calcium Propionate

Bread is a convenient bakery product eaten as a staple food in almost all parts of the world [1,2]."Artos" is anancient Greek word for bread which originated from the verb "ararisko" whose meaning is connect, put together while "artio" means brew and prepare.In modern times, the word "bread" is obtained from a verb "psoo" used in time of old which means rub; a little part of the meaning of the word "psomys" referring to bread as "little bit, bite" [3].The history of bread, although a bit controversial, is traced to ancient Israelites living in Egypt about12, 000 years agoor more [4,5].Baking of bread in Nigeria started in Lagos around 1900 when slaves freed from Brazil and West India established a bakery in the country [4,6].Presently, bread is the second most consumed nonindigenous food in Nigeria after rice [7,8].Bread is prepared by mixing yeast with leavened dough followed by baking.The major ingredients used in baking bread include wheat flour, yeast, water and salt.Other ingredients such as eggs, milk and other dairy products, nutritive sugar, carbohydrate sweeteners, lactic acid producing bacteria, enzyme, non-wheat flours, yeast nutrients, potassium bromate, calcium salts, potassium iodate, azodicarbonamide, dough strengtheners, colouring agents, spices, calcium iodate and/or calcium peroxide, among others are added in bread for the purpose of improving its nutritional value, flavour, texture and extending its shelf life [5,8].The process of producing bread involves mixing, kneading, proofing, shaping and baking [9].A loaf of bread is a good source of carbohydrates, protein, fat, minerals and vitamins essential for nourishment of the body and vitality.Bread is rich in fiber and folic acid.Fortification of bread with micronutrients which include iron, calcium, thiamine and niacin is mandatory in the USA, UK and many developed countries [2,8].Freshly baked bread spoil easily as a result of changes in microbiological, physiological, biochemical and sensorial properties of the product [10].Bread spoilage is a big financial loss to bakers and vendors.The health of the general public is at risk when unwholesome bread is sold by some vendors.