Freezing Technology of Ketogenic Bread as a Preventive Measure Against Mucilage (Potato Disease)

EasyChair Preprint 7324

Abstract

The pH of ketogenic bread is alkaline and as a result, favourable conditions are provided for the development of potato disease. The disease usually occurs when bread is stored under normal conditions at a room temperature within 20°C - 25°C temperature range. The first signs of potato disease occur within 36 to 72 hours after baking, due to the survival of spores of Bacillus subtilis and Bacillus mesentericus in the bread crumb. A number of preservatives added into bread effectively inhibits the growth of these bacteria. Yet, today consumers prefer safer bread products without synthetic additives, taking into consideration the nature of their eating habits and diet. In order to inhibit the development of pathogenic bacteria, it is recommended to acidify bread, yet it may have adverse effects as the product acquires undesirable taste characteristics. The article presents the production of a ketogenic bread with a mixture of seeds with and without 3% acetic acid from the total amount of linseed flour. Based on the results obtained, this level did not affect the suppression of potato disease. In the course of the research, various chilling/ freezing methods were used, including cooling in the blast freezer at -1 °C and keeping the keto bread at 0-4 °C, which proved to be the most suitable one. The bread produced applying the latter chilling/freezing method has the maximum 14-day shelf life and is the best solution in terms of preventing potato disease.

Keyphrases: Potato disease, ketogenic bread, mucilage

@booklet{EasyChair:7324,
  author    = {Ingrida Kraujutienė and Monika Elijošaitytė and Inese Silicka},
  title     = {Freezing Technology of Ketogenic Bread as a Preventive Measure Against Mucilage (Potato Disease)},
  howpublished = {EasyChair Preprint 7324},
  year      = {EasyChair, 2022}}