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Post count: 49

The word shelf life is very big though always many bakers take it for mold . there are very many things that affect the life span of a bakery product on the shelf depending on its nature and its acceptable texture .

depending on the type of ingredients you use forexample lipids susceptible to oxidation ,it can  help you increase shelf life if there is rancidity caused by these lipids in your bread so it will act as an antioxidant and there wil be no odours given off ,

substituiting ascorbic for orange juice (orange juice is more of citric acid and its a chelating agent ) its also effective against oxidation but its action is more defined to metal ions in the bread but you will miss the primary use of ascorbic acid as listed by mr Mark.