Application test of coated sorbic acid and calcium propionate in bakery

Test :

No. 1  sorbic acid + calcium propionate

No. 2  MF-Z7021 coated sorbic acid 1% + MF-8022 coated calcium propionate 0.1%

No. 3  no sorbic acid, no calcium propionate

Test result:

(1)Preservatives affect the awakening of bread;

(2)Bread with coated preservatives (encapsulated sorbic acid + encapsulated calcium propionate) has similar size as bread with no preservatives

(3)Bread with coated preservatives are softer and more elastic, the holes are more even.