| The main spoilage factors for bakery products are mold growth and chemical breakdown. Fermentation may also cause problems in pastries or breads that have been filled. Since the water activity of bakery products is low, the growth of microorganisms other than mold is seldom a problem.
Mold is an aerobic microorganism which can be effectively controlled by packaging the produce in a modified atmosphere of carbon dioxide. This extends shelf-life by many valuable days. MAP is especially suitable for rye bread, sweet bakery products and pies. |
