SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

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Home > Archive>Volume 22, Issue 6, 2014 >50-53
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Effects of H2O2 spray treatment on the quality and shelf life of steamed bread
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    Abstract:

    The quality and shelf life of steamed bread was studied by hydrogen peroxide spray treatment. The results showed that the quality and shelf life was affected significantly by the concentration and spraying time of H2O2. When the concentration was 20%,and spraying time was 5 s, stayed for 60 min,the shelf life of steamed bread extended from 20 h to 43 h, and the residual quantity of hydrogen peroxide was undetected.

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  • Online: December 29,2014
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