I had trouble revising preservatives most especially calcium propionate so am requesting for your attention Bakers
The active preservatory component in calcium propionate is a weak acid of propionic acid of PH 6 .And works best at the lower acidic pH this is because the high concentration of hydrogen ions present increase the dissociation of the salt to form propionic acid and limit the ionization of the formed propionic acid therefore occurs in abundance to cause apoptosis(programmed cell death) of bread mold. mineral and protein supplements such as( soy meal, limestone) etc. inhibit its performance as they neutralize the acid to its original salt with low inhibitory activity
and i have some questions
- is there a possibility that citric acid contains traces of aspergillus niger as an impurity of production? and can it contribute to bread mold growth with products of high water activity if used to increase the acidity of the dough?.
- does calcium propionate continue to release the propionic acid after baking ? or it only occurs during hydration ,fermentation and mixing? does evaporation in the oven affect these acid in anyway?
- is there away of using soy flour without increasing the concentration of calcium propionate?