#.08 ♥ my bread family ♥

Hurdles Present

Thursday, April 29, 2010

1. Storing at chilled temperature: Reduced temperature
Raw ingredients like yeasts, eggs and chocolate pastes were stored in chilled temperature of 1 to 4ºC. At these temperatures, psychrotrophs are still capable of growth, but their lag phase will increase in length and therefore inhibiting their ability to multiply. Thus increase the shelf life of the raw ingredients. Chilled storage also inhibits the growth of mesophiles, thermopiles and hyperthermopiles, making the ingredients and product safe for consumers. (John Garbutt, 1997)

2. Baking at 190-195ºC: High temperature
The buns were baked at 190 to 195ºC for 16 minutes. And such heat treatment can eliminate psychrophiles, mesophiles and gram negatives bacteria. (John Garbutt, 1997)

3. Packing in LDPE bags: Act as a natural barrier
The Chocolate Buns are packed into LDPE pastic bags that act as a natural barrier that prevents the entry of microorganisms & other foreign particles like insects. LDPE plastic is alo a good barrier to moisture that prevents the entry of moisture to prevent the growth of yeast & moulds in the product. (Otto G. Piringer & Albert L. Baner, 2008)

4. Ethanol Sachet added into the packaging: Reduce water activity
Ethanol Sachet in the added into the packaging has the ability to absorb moisture and help reduce the moisture content of the product so that it can prevent the growth of yeast & moulds. The Ethanol Sachet is also able to emit ethanol and the ethanol is very effective in preventing the growth of Bacillus spp. and moulds. (Franke, E. Wijma, K. Bouma, 2002 & Aaron L. Brody, Eugène R. Strupinsky, Lauri R. Kline, 2001)

5. Ingredients-Calcium Propionate, Food Acids: Reduce pH of product
Most microorganism grow best in neutral pH range of 6.5 -7.5. Thus by introducing calcium propionate & food acids into the dough, it will help decrease the pH of the buns. With this, it creates an environment that is undesirable to most microorganisms. Hence, preventing the growth of pathogenic microorganism. (OMAFRA Staff, 2007)

• John Garbutt. (1997). Essentials of Food Microbiology. Arnold Publisher
• Gary S. Tucker. (2008). Food Biodeterioration and Preservation. Blackwell Publishing
• Edited by Otto G. Piringer & Albert L. Baner. (2008). Plastic Packaging. Deutsche Nationalbibliothek Publisher
• Franke, E. Wijma, K. Bouma. (2002). Shelf life extension of pre-baked buns by an ACTIVE PACKAGING ethanol emitter. Retrieved on 28th April 2010, from Informaworld. Website: http://www.informaworld.com/smpp/content~content=a713811017&db=all
• Aaron L. Brody, Eugène R. Strupinsky, Lauri R. Kline. (2001). Active Packaging for FOOD APPLICATIONS, Pg 157. FL: CRC Press
• OMAFRA Staff. (2007). Food Processing and Preservation. Retrieved on 13th May 2010, from OMAFRA. Website: http://omafra.gov.on.ca/english/food/industry/food_proc_guide_html/chapter_5.htm

List of possible Microorganism

Wednesday, April 28, 2010

*Click to see picture

• Cauvain, S.P., & Young, L.S. (2007). Technology of Bread Making: Bread Spoilage and Staling. New York, NY: Springer US.

• 2. Wagner, A. (2004, February 20). Bacterial Food Poisoning.
Retrieved April 18, 2010, from website:
http://aggie-horticulture.tamu.edu/extension/poison.html

Ethanol Sachet

During the packaging of the Chocolate Buns, Ethanol Sachet which is an ethanol emitter (Ethicap®) is being use to help extend the shelf life of the Chocolate Buns. Researches found made that Pre-baked buns/bread that has a water activity of 0.95 were packed with different amounts of Ethicap® so that the product can be stored at room temperature (shelf stable). This is because when the Pre-baked bun/bread is packed, it ethanol sachet will help absorb moisture from the bun which reduces its water activity and release ethanol vapour into the packaging headspace. The bun will then absorb the ethanol emitted which is effective suppressing the growth of the Bacillus spp. and moulds. Thus, food product that is packed with Ethicap® can be preserve for several weeks.

(Ethanol Sachet)

• Franke, E. Wijma, K. Bouma. (2002). Shelf life extension of pre-baked buns by an ACTIVE PACKAGING ethanol emitter. Retrieved on 28th April 2010, from Informaworld. Website: http://www.informaworld.com/smpp/content~content=a713811017&db=all
• Aaron L. Brody, Eugène R. Strupinsky, Lauri R. Kline. (2001). Active Packaging for FOOD APPLICATIONS, Pg 157. US: CRC Press

Water Activity

*Click to see picture

From the above picure, it shows that breads generally have a water activity of 0.95. Thus shows that our Chocolate Bun may be a product that is high in moisture content or have a high water actvity. The research done also shows that certain microorganisms like Pseudomonas spp., Escherichia Coli, Proteus spp., Shigella spp., Klebsiella spp., Bacillus Cereus, Clostridium Perfringens and some yeast are able to grow in such water activity. But since our product is a Chocolate Bun, we are more concern about Escherichia Coli, Bacillus Cereus and yeast & moulds that may grow in our product and cause food poisoning.

Cole-Parmer’s Food TechSource. (2002). Retrieved on 20th April 2010, from FoodTech Source. Website: http://www.foodtechsource.com/rcenter/tech_data/td_water.htm

Packaging Material

Tuesday, April 27, 2010

Packaging material for the product act as a barrier that provide protection from external damaging effects.

For our product, Low Density Polyethylene (LDPE) plastic is use.

LDPE is translucent, flexible, good barrier to water vapour and is relatively inert. Being translucent, it is very desirable to consumers as it allows consumer to see the product through the packaging. Being a flexible packaging, we will not take up space during distribution and thus allows efficient distribution of product from producer to consumers. Being a good barrier to water vapour, it prevents moisture from entering the product and so prevents the growth of microbes which will bring harm to the consumers. Also, since the plastic is relatively inert, it is resistant to chemical and will not have any reaction with the product itself. With this, it prevents the migration of migrants from the packaging to the product that may cause potential harm to the consumers and may also have adverse effect on the flavor & acceptability of the product. It also prevents the sorption of volatiles substances from the product into the plastic which may result in a loss of aromas or flavor of the product.

However, LDPE plastic has low gas barrier which is relatively undesirable as oxygen may enter the packaging which may cause an increase in aerobic microbes.

• Edited by Otto G. Piringer & Albert L. Baner. (2008). Plastic Packaging. Deutsche Nationalbibliothek Publisher.
• Lee, D.S., Yam, K.L. & Piergiovanni, L. (2008). Food Packaging Science and Technology. Florida: CRC Press

Product Specification

Functions of Ingredients

Monday, April 26, 2010

*Click to see picture

• Food and Agriculture Organization. (2010, April 15). Cereals. Retrieved from Inpho
website: http://www.fao.org/inpho/content/fpt/CEREALS/index.htm
• Food and Agriculture Organization. (2010, April 15). Calcium Propionate. Retrieved from Food Corporate Document Repository website: http://www.fao.org/docrep/w6355e/w6355e08.htm
• Hunter, G., Tinton, T., & Carey, P. (2007) Professional Chef - Level 2 - S/Nvq
United Kingdom, UK: Cengage Learning; 1 edition pg 437
• Hillman, H. (2003) The New Kitchen Science: A Guide to Know the Hows and Whys for Fun and Success in the Kitchen. New York, NY: Mariner Books pg 336
• 5. Francis, F.J. (1999) Wiley encyclopedia of food science and technology, Volume 4 set. New York, NY: Wiley-Interscience; 2 edition
• O'Brien, R.D. (2008) Dough conditioners: Fats and oils: formulating and processing for applications. Boca Raton, F.L: CRC Press; 3 edition pg 323
• 7. Journal of food science and technology, vol 38. Association of Food Technologists (2001)
• 8.Satin, M. (n.d). Functional Properties of Starches. Retrieved April 17, 2010, from website: http://www.fao.org/ag/ags/Agsi/starch41.htm

Process Flow of Chocolate Bun

*Click to see Picture

PACKAGE 1: Chocolate Bun Product Information

PACKAGE 1

Product: CHOCOLATE BUN

Ingredients: Wheat Flour, Water, Chocolate paste (sugar, millet jelly, vegetable oil, starch & cocoa powder), sugar, shortening, skimmed milk powder, yeast, salt, eggs, sorbitol, dough conditioners, calcium propionate, permitted food flavorings, food acids.

Net Weight: 75g