♥ welcome
♥ about the bread
Created: 10 April 2010Leader: Lynnette Heng
Members: Lorelle Ang
Soh Chin Yi
Goh Ai Ting
Li Yuen Ying
♥SIP placements
Lynnette: KK Hospital- DietitianChin Yi: Gardenia- R&D
Ai Ting: Singapore Sports Council- Nutritionist
Yuen Ying: KH Roberts- lab assistant
Lorelle: OSIP (China)
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)
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