Study on the Preservative Effecting on the Volume of Bread Dough in Fermentation

Bread preserv ati ves such as calcium propionic, potassium sorbate, sodium dehydrogenation and compound preservative were widely applied to the bread industry for their good preservative effect. Bread preservatives could inhibit the volume of dough fermentation, and the inhibition was larger when preservatives amount were added more, part of the compound preservative inhibiting the dough fermentation were larger than single preservative. Bread preservatives had side effects on the baking quality of bread for bread preservative inhibiting the volume of dough fermentation, bread industry should take measures to reduce the side effects of bread preservatives on dough fermentation.