Preservation of South African Steamed Bread Using Hurdle Technology

• Published in: Food science & technology 2000-03, Vol.33 (2), p.138-143
• Main Authors: Lombard, G.E., Weinert, I.A.G., Minnaar, A., Taylor, J.R.N.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; canning; Cereal and baking product industries; Food industries; Fundamental and applied biological sciences. Psychology; hurdle technology; shelf life; steamed bread; water activity
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1006/fstl.1999.0626

To transform traditional South African steamed bread, a dumpling-like product, into a convenient ready-to-eat form in a can, the application of various hurdles was investigated. Prevention of the growth of Clostridium botulinum in this low acid product by lowering awwas the most important aspect sought, since the internal temperature reached during processing (90 °C) was not sufficient to kill spores. The issue of staling was also addressed. The hurdles included use of fat, salt, acid, preservative, glycerol, packaging material, heat and the processing technique. Low pH resulted in poor bread volume. Fat had no effect on aw. Increasing the salt content from 8 to 24 g/kg flour slightly reduced awfrom 0.960 to 0.949. Use of glycerol was the most effective hurdle. Glycerol levels of 150 and 180 g/kg flour produced awlevels of 0.908 and 0.880, respectively, which were sufficient to inhibitC. botulinum . Yeast and moulds were effectively inhibited during the shelf life study. Staling was not sufficiently retarded despite addition of high levels of fat. A consumer sensory panel (focus group) preferred yeast leavened to chemical leavened steamed breads.