| abstract |
The present invention relates to a composition for manufacturing a microbially stable edible product from dough and a manufacturing process thereof, which provides improved mold resistance, extended shelf-life and excellent organoleptic properties. It relates to a process and composition for making edible dough-based products. According to the present invention, a combination of an acetate component and a propionate component, especially a combination of (buffered) vinegar and fermented propionate components, is applied to breads and other baked dough products, flavoring A satisfactory mold inhibiting effect can be achieved at doses that do not (negatively) affect the organoleptic properties of the product, such as taste or flavor. Accordingly, the present invention provides a new preservative system, its use for inhibiting mold in baked dough products, and the baked dough products thus obtained. |