Unleavened bread, effect

Use of propionates in breads can extend mold-free life by 8 days or more. Propionates are favored by bakers because of their effectiveness against ropy mold m breads up to pH levels of 6. For cakes and unleavened bakery goods, the sodium salt is usually preferred for bread, the calcium salt is favored. This additive also contributes to the mineral enrichment of the product... 

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