EXPERIMENT 1: EFFECTS OF CALCIUM PROPIONATE ON THE SHELF LIFE OF

BREAD

Introduction

Calcium propionate is added to inhibit the growth of mould. Calcium propionates are effective
against mold and the mucoid variant of Bacillus subtilis. Because they have only slight action on
yeast, they are used baked goods such as bread without detriment to leavening. The calcium salt
is preferred in dough as it has the further benefit of contributing to enrichment by supplying
calcium. Sodium Propionate is preferred over calcium propionate in cakes and other chemically
leavened goods since the calcium ion can interfere with leavening action. Propionate is
metabolized like other fatty acids in the mammalian body. It is generally recognized as safe for
us in foods. The propionates disperse easily in basic dough ingredients. They do not alter color,
taste, volume or baking time at the levels commonly used. It is also not toxic to these organisms,
but does prevent them from reproducing and posing a health risk to humans. Studies indicate that
calcium propionate is one of the safest food additives used by the food industry (James, 2017)

Objective

To determine the effects of calcium propionate on the shelf life of bread

Materials

High protein flour, water, instant yeast, salt, shortening and calcium propionate

Formulation Control 1 2
High protein flour 1000 g 1000 g 1000 g
Sugar 30 g 30 g 30 g
Salt 20 g 20 g 20 g
Shortening 30 g 30 g 30 g
Instant yeast 15 g 15 g 15 g
 Water 600 ml 600 ml 600 ml
Calcium propionate - 200 ppm 1000 ppm

Methods

Yeast precipitation was prepared by adding 30 g of sugar and 100 ml of water (30C - 35C) to
the yeast. Then its allowed yeast to activate for 10 minutes. The flour was sieve and placed in
Dough mixer. Salt and calcium propionate (if necessary) has been added into the flour and mix.
Shortening was added and prepared yeast precipitation into the flour mixture and slow mix for 2
minutes. Slowly add enough of water until a soft dough ball forms and slow mix for 2 minutes
then medium mix for 15 minutes. The dough was covered with moist muslin cloth and leave the
dough for 15 to 20 minutes for initial proofing. Knock back the dough and divide the dough into
portions. Baking pan was prepared by slightly greasing it to prevent the final product from sticking
to the pan after baking. The dough portion has been placing in baking pan and leave for final
proofing for one hour (35- 37 C and 95% humidity). The baking was pre-heat to 180C. The
dough was baked in an oven at temperature 180 C for 15 minutes to 20 minutes. Removed the
baking pan from oven and allow the bread to cool at room temperature. Sealed and packed the
bread labelled in plastic bags in order to avoid contamination. The overall appearance was
evaluated and observed the signs of spoilage every day for 2 weeks. The observations was recorded
and discussed the result.
Result

Table 1.1: Observation data for bread sign of spoilage of Control

Day Signs of spoilage

Surface mould Texture changes Off-odour Overall
growth acceptability
0 1 1 1 4
1 1 1 1 4
2 1 1 2 3
3 1 2 2 3
4 2 2 2 2
5 2 2 2 2
6 2 3 3 2
7 3 3 3 2
8 2 3 3 1
9 3 3 3 1
10 4 3 3 1
Table 1.2: Observation data for bread sign of spoilage of 200ppm

Day Signs of spoilage

Surface mould Texture changes Off-odour Overall
growth acceptability
0 1 1 1 4
1 1 1 1 4
2 1 2 2 3
3 1 2 2 3
4 2 2 2 3
5 1 2 2 2
6 2 3 3 2
7 2 3 3 2
8 2 4 3 1
9 3 4 3 1
10 3 4 3 1
Table 1.3: Observation data for bread sign of spoilage of 1000ppm

Day Signs of spoilage

Surface mould Texture changes Off-odour Overall
growth acceptability
0 1 1 1 4
1 1 1 1 4
2 1 1 2 4
3 1 1 2 4
4 1 1 1 3
5 2 2 2 2
6 2 3 2 2
7 2 3 3 2
8 3 3 3 2
9 3 3 3 2
10 4 4 4 1

Table 1.4: Indicator codes for bread sign of spoilage

Surface mould growth Off-odour

1. No surface mould observed 1. Fresh odour
2. Small amount of mould (< of bread 2. Slightly-off odour
surface 3. Moderately off-odour
3. Moderate amount of mould (> but < 4. Extremely off-odour
of bread surface.
4. Excessive amount of mould (> of bread
surface
Texture changes Overall acceptability
1. Soft 1. Extremely dislike
2. Slightly hard 2. Moderately dislike
3. Moderately hard 3. Moderately acceptable
4. Extremely hard 4. Highly acceptable
 Graph of Surface mould growth against Day
5

4
Surface mould growth

0
0 1 2 3 4 5 6 7 8 9 10
Day
Bread without calcium propionate Bread with 200 ppm calcium propionate
Bread with 1000 ppm calcium propionate

Figure 1.1 : Graph of surface mold growth on each bread sample.

Graph of texture changes against Day

5

4
Texture changes

0
0 1 2 3 4 5 6 7 8 9 10
Day
Bread without calcium propionate Bread with 200 ppm calcium propionate
Bread with 1000 ppm calcium propionate

Figure 1.2: Graph of texture changes on each bread sample.

 Graph of Off-odour against Day
5

4
Off-odour

0
0 1 2 3 4 5 6 7 8 9 10
Day
Bread without calcium propionate Bread with 200 ppm calcium propionate
Bread with 1000 ppm calcium propionate

Figure 1.3: : Graph of off-odour on each bread sample.

Graph of Overall acceptability agaisnt Day

5

4
Overall acceptability

0
0 1 2 3 4 5 6 7 8 9 10
Day
Bread without calcium propionate Bread with 200 ppm calcium propionate
Bread with 1000 ppm calcium propionate

Figure 1.4: Graph of overall acceptability on each bread sample.

Discussion

In this experiment, we have carried out the difference concentration of calcium

propionate on the shelf life of bread. Three condition have been set up which are Formulation 1
which the bread without any calcium propionate (as a control), Formulation 2 which the bread
contain 200ppm of calcium propionate and Formulation 3 which the bread have a 1000ppm of
calcium propionate.

From our observation within 10 days, the sample of bread without any calcium
propionate added in it was spoilage faster than the other two formulation which is they started to
spoilage after 4 days. Whereas, bread with 1000ppm was take a longer time to spoilage
compared to others.

What we can see from the sign of spoilage on bread, the control container (0ppm),have
appear the excessive amount of mould after 4 days and also was extremely off flavor after 4
days. The odor is extremely off at day 5 and the texture change at day 3 which the bread
becomes slightly hard. For overall acceptance, it was extremely dislike. While for 200ppm
calcium propionate, the mould start to growth after 4 days and also was moderately off-flavor
after 6 days. The odor is moderately off at day 5 and the color was turn to yellow at day 2 until 6.
For overall acceptance, it was moderately dislike. For 1000ppm, the small amount of mould start
to growth after 6 days and also was slightly off-flavor after 6 days. The odor is slightly off at day
6 and the color was remain the same which is golden color until 6 days. For overall acceptance, it
was slightly dislike.

Various methods have been adopted in an attempt to prevent mould spoilage. These
include addition of addition of chemical mould inhibiting preservatives such as calcium
propionates, limiting the availability of oxygen (Mendez,2014). The chemical preservatives such
as calcium propionate are most effective at low pH so acids are often added in combination with
these preservatives to reduce the pH of the baked product such as bread and hence improve the
effectiveness of the added preservative. To extend the shelf life of bread, calcium propionate up
to the level about 1000ppm was added. Owing to the lower water activity of bread, the main
spoilage agents are molds (Beltz,2012).

Baked products with a relatively neutral pH, high moisture content and high water activity such
as bread are particularly prone to rapid spoilage from a variety of moulds, principally Penicillium
and Aspergillus species (William,2004). Calcium propionate are the preferred microbial
inhibitors. The microbial inhibitor may be included in the dough and/or applied to the exterior
surfaces of the bread before baking.

Conclusion

In conclusion, the spoilage of bread was depends on concentration of calcium propionate added
on it. The more concentrate calcium propionate, the more the bread hard to spoilage.

Reference
William, G., Broughton, J.D.,Faragher, J.& Salmela, D. (2004). Patent US20050163895 Baked
product with increased shelf life and process for increasing the shelf life of baked
products .Retrieved October 26, 2017, from
https://www.google.com/patents/US20050163895

Belz, M.C, Mairinger, R., Zannini , E., Ryan L.A., Cashman K.D., Arendt E.K.(2012). The effect
of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.
Retrieved October 26, 2017, from https://www.ncbi.nlm.nih.gov/pubmed/22569634

Mendez, R.L. (2014). Food Additives & Ingredients - Overview of Food Ingredients, Additives
 &Colors. Retrieved October 26, 2017, from
https://www.fda.gov/food/ingredientspackaginglabeling/foodadditivesingredients/ucm09
4211.htm
James, P.S. (2017).Calcium propionate. Retrieved October 25, 2017 from
http://science.jrank.org/pages/1123/Calcium-Propionate.html