Additives used in wheat bread products

A broad range of additives is offered to the baking industry. The additives mentioned are often marketed in combination as general bread improvers. 

Additives used in wheat bread manufacture may be divided into two groups those inhibiting microbial spoilage and those inhibiting physical and chemical deterioration of the wheat bread. 

1 Microbiological spoilage. Mould and yeast as well as bacteria 

Mould and bacteria outgrowth are traditionally inhibited by the use of, propionic acid or salts of propionic acid. Also, acetic acid, sorbic acid, and acid calcium phosphate are used (Seiler, 1985). 

Several scientists have, over the years, discussed the mechanism of the staling processes. The existing and new theories have been dealt with by Martin et al. (1992) and Martin and Hoseney (1992). 

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