Patent ID: 7575769
Filing Date: 2009-08-18
Classification: A21D,G06Q,Y10S

Abstract:
1. A process for preparing bread, comprising: (a) treating a surface of a dough which is in contact with a pan used to bake said dough with (i) at least one preservative in an amount effective to inhibit mold growth on the surface of bread prepared from the dough and (ii) at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of bread prepared from the dough, wherein the at least one pH adjusting agent is added in an amount effective to lower the pH of the surface of the dough and/or bread prepared from the dough by a factor of at least 0.01 pH units and wherein the at least one preservative is added in amount to obtain bread in which the first microbial spoilage growth appears on the bread at least one day later than bread prepared under identical conditions without said step (a); and (b) baking the dough to form the bread; wherein the treating is done prior to or during baking.