00000ctm a22000003a 4500 UP-99796217611273562 Buklod 20140519094154.0 a r |||| u| ta 140519s2014 xx d r |||| u| (iLib)UPD-00217904825 DCHE rda eng LG 993.5 2014 F66 L44 Legaspi, Alpha Grace C. author. Mold and staling control in Pandesal using antimicrobials, hydrocolloid and emulsifier Alpha Grace C. Legaspi; Ma. Patricia V. Azanza, advier. Quezon City College of Home Economics, University of the Philippines Diliman 2014. xiii, 95 leaves 1 CD ROM (4 3/4 in.) text rdacontent unmediated rdamedia volume rdacarrier Thesis (B.S. Food Technology)--University of the Philippines Diliman. The efficacy of the reported compounded bread additives (Azanza, Gabriel and Estilo, 2014) to extend the 2-3 d shelf-life of Philippine yeast bread (Pandesal) including (on flour basis, fb): 0.30% calcium propionate and 0.10% potassium sorbate, 0.50% pectin and 0.25% monoacylglycerol (MAG), was verified using three modified commercial recipes (MR1-3). The additive efficacy was judged on the basis of staling [Es] and mold growth [Em] control under ambient storage conditions (25-30 °C, 76-98% RH) for the modified breads. Straight dough method was used in MR1 and MR3 while sponge and dough method was used in MR2. The MR2 contained all-purpose flour and butter relative to bread flour and vegetable shortening in MR1 and MR3. Both MR1-2 also contained egg ingredient not present in MR3. The use-by dates of Pandesal from MR1-2 were both extended to 7 d but were limited by [Em] on the 8th d while that of MR3 was limited by [Es] before 3 d. All freshly baked breads were describe to have a grainy crust and cohesive crumb with a very soft central area. Crumb textural properties including soft central area and, oral and mechanical cohesiveness deteriorated with storage but the graininess of the crust remained acceptable possibly due to the masking effect of the bread crumbs on the crust. The [Em] was successfully controlled by the compounded additives in all three commercial Pandesal recipes regardless of the ingredient differences. However, the [Es] was only controlled in commercial Pandesal recipes containing egg components at 5.00-8.50% (fb) levels and vegetable shortening at 10.00-20.00% (fb) levels. It was recommended that the inclusion of an emulsifier mimicking the functionality of egg may be considered in the compounded additives to better enhance its efficacy to extend [Es] in bread recipes lacking in egg ingredients. Breads Philippines. Food additives. Azanza, Ma. Patricia V. adviser. FI UPD DCHE LG 993.5 2014 F66 L44 Thesis