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Lab Report/Bread Mold/Revised The Purpose Lab Report

About the Photographs

The next page shows both the refrigerated bread (top) and the bread stored at room temperature. The slices were taken out of the plastic bags to eliminate glare when photographed. The refrigerated slices were easy to separate and none showed evidence of mold. The room temperature slices could not be separated without breaking the bread; mold and moisture made the bread fall apart when it was picked up outside the bag.

References

Abu-Ghoush, M., Herald, T.J., Dowell, F., Xie, F., Aramouni, F.M., & Madl, R.

Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysis.

International Journal of Food Science & Technology 43 (2), pp. 357-364.

Retrieved from Academic Search Premier database December 23, 2010.

Fernandez, U., Vodovotz, Y., Courtney, P., & Pascall, M.A. (2006). Extended shelf life of soy bread using modified...

Journal of Food
production 69 (3), pp. 693-698.

Karagolu, M.M., Kotancilar, H.G., & Gurses, M. (2005) Microbiological

characteristics of part-baked white pan bread during storage. International Journal of Food Properties 8, pp. 355-365. DOI: 10.1081/JFP-200060239

Retrieved from Academic Search Premier database December 23, 2010.

Lainez, E., Vergara, F., & Barcenas, M.E. (2008). Quality and microbial stability of partially baked bread during refrigerated storage. Journal of Food Engineering 89

(4), pp. 414-418. Retrieved from Academic Search Premier database December

23, 2010.

Tosi, E., a., Re, E.D., Masciarelli,, R., Sanchez, H. Osella, C., & de la Torre, M.A.

(2002). Whole and defatted hyperproteic amaranth flours tested as wheat flour supplementation in mold breads. Food Science & Technology 35 (5), pp. 472-475. Retrieved from Academic Search Premier database December 23, 2010.

Sources used in this document:
References

Abu-Ghoush, M., Herald, T.J., Dowell, F., Xie, F., Aramouni, F.M., & Madl, R.

Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysis.

International Journal of Food Science & Technology 43 (2), pp. 357-364.

Retrieved from Academic Search Premier database December 23, 2010.
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