Philippine Journal of Science 145 (1): 25-38, March 2016 ISSN 0031 - 7683 Date Received: ?? Feb 20??

Staling Control in Philippine Yeast (Pandesal) Using Hydrocolloids and Emulsifiers

Maria Patricia V. Azanza1,2*, Emil Emmanuel C. Estilo1, and Florenda S. Gabriel3

1Department of Food Science and Nutrition, College of Home Economics, University of the Diliman, Quezon City, Philippines 1101 2Industrial Technology Development Institute, Department of Science and Technology, Bicutan, Taguig City, Philippines 1631 3Department of Home Economics Education, College of Home Economics, University of the Philippines Diliman, Quezon City, Philippines 1101

The short 3-day shelf-life of Philippine yeast bread (Pandesal) was extended by controlling staling and mold growth with antimicrobials, hydrocolloids, and emulsifiers, singly or in combination. Addition of combined antimicrobials 0.30% ( basis, fb) calcium propionate and 0.10% (fb) potassium sorbate in a reference basal Pandesal recipe controlled mold growth up to 5 d, but did not delay earlier onset of staling (4 d). Reformulations of the basal recipe with combined antimicrobials using the hydrocolloids pectin and xanthan gum (0.25% and 0.50% fb levels each) were able to control bread firming up to 5-6 d in addition to mold growth control. Incorporation of hydrocolloids produced denser marked by increased weight, specific volume, and moisture content. Treatment of 0.50% (fb) pectin of bread formulation with antimicrobials yielded the best results in terms of overall acceptability and longest shelf-life, and was used in the subsequent reformulation with emulsifiers. Addition of monoacylglycerol (MAG) and sodium stearoyl lactylate (SSL) (0.25% and 0.50% fb levels each) further delayed firming up to 7 d with mold growth generally limiting the shelf-life of Pandesal. Incorporation of emulsifiers also improved bread volume and produced softer crumbs with 0.25% MAG yielding the best results. The compounded additives of 0.30% (fb) calcium propionate, 0.10% (fb) potassium sorbate, 0.50% (fb) pectin, and 0.25% (fb) MAG were found best to extend Pandesal use-by date to a total of 7 d.

Key words: bread, pandesal, pectin, staling, xanthan gum

INTRODUCTION Philippine food culture was considered as the result of the introductions of wheat flour as an ingredient and baking Pandesal or Philippine bread, basically composed as a mode of cooking by Spanish and other foreign settlers of wheat flour, sugar, salt, shortening, and yeast, is in the country (Fernandez & Best 2000). The defining considered as the traditional bread staple in characteristic of Pandesal from other local breads is the the country (Guzman et al. 1986; Dagoon 2005; Albala salt added to the dough as well as the use of breadcrumbs 2011). Breads that are leavened with carbon dioxide gas after molding and panning. The breadcrumbs are ultimately produced by yeast are also known as yeast breads (Luna responsible for the rough surface texture of the Pandesal 2005; Brown 2010). Indigenization of bread in the local crust after baking. A 100 g edible portion of Pandesal has *Corresponding author: [email protected] an estimated energy value of 330 kcal and a proximate

25 Philippine Journal of Science Azanza et al.: Staling Control in Pandesal Vol. 145 No. 1, March 2016 composition of 21.6 g moisture, 10.1 g crude protein, 4.2 quality (Rosell et al. 2001, Sharadanant & Khan 2003, g crude fat, 62.9 g available carbohydrates, 6.0 g dietary Guarda et al. 2004). Pectin has been reported to affect fiber, and 1.2 g ash (FNRI 1997). Unfortunately, the local water mobility (Sun-Waterhouse et al. 2011) and influence micro- to small-scale were reported to usually the development of the gluten network (Baik & Chinachoti have only 2-3 d ambient shelf-life for this traditional 2000). Xanthan gum has been reported to improve dough staple (Mayo 2000, Tumimbang 2008). Shelf-spoilage of handling characteristics (Collar et al. 1999), which could Pandesal could be addressed at two levels of deterioration: confer a greater stability of the gluten-starch network microbial and staling. Pandesal, like any bread stored at in the composite dough during baking (Shittu et al. ambient conditions, is very prone to mold spoilage. Mold 2009). This study aimed to address the short shelf-life spoilage of breads is mainly attributed to contamination of Pandesal by controlling mold growth through the use from spores in the environment surrounding the breads of antimicrobials and textural deterioration through the during cooling, slicing, packaging, and storage (Pateras application of both hydrocolloids and emulsifiers. 2007). Considering the commercial viability of Pandesal in the Philippines, there is still paucity in information related to the control of its deterioration as a result of mold growth and staling. MATERIALS AND METHODS Staling is a textural deterioration phenomenon that also limits shelf-life of bread generally manifested by an Bread ingredients and additives increase in crumb firmness followed by flavor and aroma Commercial bread flour, salt, sugar, shortening, instant deterioration (León et al. 1997; Palacios et al. 2004). Crust dry yeast, and eggs were acquired from the local staling is generally caused by moisture transfer from the retail market. The food grade antimicrobials calcium crumb to the crust (Lin & Lineback 1990), resulting in a propionate and potassium sorbate were procured from soft, leathery texture, and is generally less objectionable RTC Laboratory Services and Supply House, Manila, than crumb staling (Pateras 2007). Crumb staling is more Philippines. The hydrocolloids used in the study were complex, more important, and less understood (Short pectin (Pectin from RTC Laboratory Services and & Roberts 1971). León et al. (1997) have described the Supply House, Manila, Philippines) and xanthan gum changes that undergo in the starch during bread baking (Ziboxan F200 from FUDynamics International Inc., and cooling. These included the gelatinization process Manila, Philippines). Local distributors provided the that involves increase of granule volume due to starch emulsifiers used in the study: sodium stearoyl lactylate hydration, disruption of granule structure, heat absorption, (SSL) (Lecinta Plus from Bakels Philippines, Manila, and loss of granule crystallinity. Upon slow cooling of Philippines) and monoacylglycerol (MAG) (Ovalett from starch paste, retrogradation process occurs as described by Bakels Philippines). gel formation resulting to an increased crystalline order of starch molecules (Ward et al. 1994, DeMan 1999). Several Preparation of Pandesal samples authors have associated the staling phenomenon with A straight dough process was used for preparing a the retrogradation process, particularly of amylopectin reference basal commercial Pandesal formula based molecules of the starch present during baking and storage on 3000 g flour weight from the procedure used in (Palacios et al. 2004, Zhou et al. 2008). the University Food Service Bakeshop, University of Kohajdová et al. (2009) have studied the effect of different the Philippines, Diliman, Quezon City. The following emulsifiers to slow down starch retrogradation. Generally, reference formulation was used on a flour basis (fb): emulsifiers such as diacetyl tartaric acid esters of mono- 25% water, 1% instant dry yeast, 20% sugar, 1% salt, and diglycerides of fatty acids (DATA ESTERS, DATEM), 10% shortening, 5.4% eggs. Dough was optimally mixed, sodium stearoyl-2-lactylate (SSL) and monoacylglycerols fermented for 15 min and divided into approximately 60-g (MAG) can delay retrogradation by either its interaction rolls before being panned and proofed for 45 min at 30°C. with the amylose and amylopectin or binding with water, Baking was carried out for 15 min at 150°C prior to 30-min making it unavailable to participate in gel formation cooling at ambient temperature. Breads were packaged in (Cauvain & Young 2003; Kohajdová et al. 2009). HDPE bags (Calypso, 0.030 mm total thickness, Calypso Plastic Center Co., Binondo, Manila, Philippines) and Aside from emulsifiers, hydrocolloids are also considered stored at ambient conditions (29.9±0.7°C, 70.9±6.6% RH) as one of the additives for delaying starch retrogradation. monitored with a digital meter (Traceable® Humidity/ Schiraldi et al. (1996) and Davidou et al. (1996) Thermometer/Clock Monitor, Control Company, Texas, investigated the use of hydrocolloids as anti-staling agents USA). and demonstrated their softening ability. Among those, pectin and xanthan gum have been used to improve bread

26 Philippine Journal of Science Azanza et al.: Staling Control in Pandesal Vol. 145 No. 1, March 2016

Additive incorporation of Fiszman et al. (2005) was created through panel Additive incorporations were done in accordance to the consensus. Presentation and familiarization of panelists provisions and limits dictated by the Codex Alimentarius with reference standards and textural attributes were (FAO and WHO 2011) and the Philippine Food and carried out prior to sensory analysis (Table 1). Crust Drug Administration (FDA Philippines 2006). Test quality was based on graininess while crumb quality was antimicrobials, hydrocolloids, and emulsifiers were based on soft central area, hardness, oral cohesiveness, sequentially selected and cumulatively incorporated. and mechanical cohesiveness. The reference basal formula was incorporated with the following antimicrobials: 0.30% (fb) calcium propionate Panelists were given Pandesal samples coded with three- and 0.10% (fb) potassium sorbate. For hydrocolloid digit random numbers and were tasked to evaluate by addition, pectin and xanthan gum were independently comparing with established reference standards. Spider incorporated at levels of 0.25% (fb) and 0.50% (fb) in plots were created in order to describe the intensity profiles breads with antimicrobials. For emulsifier addition, of the textural attributes. In the acceptability tests, a SSL and MAG were similarly incorporated at levels 7-point bipolar Hedonic scale (ranging from dislike very of 0.25% (fb) and 0.50% (fb) each to the basal recipe much to like very much) was used to determine the degree with antimicrobials along with the best kind and level of of acceptability for each textural attribute evaluated and hydrocolloid. Sequential selection of the type and level the overall acceptability. Scores for the acceptability tests of additive was based on its capacity to produce breads were considered as one of the parameters in determining that remained acceptable for the longest possible period the end of shelf-life of Pandesal. while being free from mold growth. Sequential recipe reformulations were carried out by subtracting the weight Yeast and mold count of the additives from the flour weight while keeping other The yeast and mold count (YMC) of Pandesal was ingredients constant. determined according to procedures described in the Bacteriological Analytical Manual (Tournas et al. -5 Technological and physicochemical evaluation 2001). Serially diluted samples of up to 10 were pour- Procedures used for the technological evaluation of plated using acidified Potato Dextrose Agar (HiMedia bread described by Guarda et al. (2004) included Laboratories Pvt. Ltd., Mumbai, India) in duplicates. determinations for: weight, volume, specific volume, Counts were reported as log colony forming units (cfu)/g and width/height ratio of the central dorsoventral lateral sample. slice (1 cm thick from the center of the bread). Moisture content determination was performed using a moisture Shelf-life evaluation analyzer (MAC 50/NH, Radwag, Radom, Poland). A water End of shelf-life was based on staling [Es] and/or mold activity meter (ms1 Set aw, Novasina, Switzerland) and growth [Em]. Sensory acceptability and intensity scores a pH meter (pH 700 Bench Meter, Eutech Instruments, based on textural parameters were used as indices of Singapore) were used to measure respective water activity staling. The date when the overall acceptability rating falls

(aw) and pH values of bread samples. Bread firmness below 4 (less than neither like nor dislike) was determined was evaluated by determining the compression rates as the [Es] date, while the date for observed mold growth of Pandesal samples using a penetrometer (H-1200, was determined as the [Em] date. The day before the

Humboldt, Humboldt Mfg. Co., Chicago, USA) modified established [Es] and/or [Em] was identified as the use-by to simulate a compressibility meter. With a compression date of the control and additive-modified Pandesal. time of 15 s, trials were done on the left edge, center, and right edge surfaces of the bread and measurements Statistical analysis were reported as compression rates expressed in mm/sec. Data obtained from all independently replicated (n=3) Results were reported as mean value ± standard deviation experiments were subjected to single-factor Analysis based on three trials. of variance (ANOVA) using IBM SPSS Statistics 21 software (IBM Corp., 2012, New York, USA). The results Sensory evaluation of analyses were presented as mean ± standard deviation. Descriptive analysis and acceptability tests were Duncan’s Multiple Range Test (DMRT) was used as post- simultaneously used to characterize the staling process hoc analysis when a significant difference existed among in Pandesal. A panel of 5 (female, age group of 22-28 means (at 5% level of significance). years old) were trained for determining intensity ratings of the textural attributes measuring the degree of staling in Pandesal based on Descriptive Analysis (Meilgaard et al. 1999). A modified lexicon derived from the study

27 Philippine Journal of Science Azanza et al.: Staling Control in Pandesal Vol. 145 No. 1, March 2016

Table 1. Standard references used for the descriptive analysis of Pandesal with and without additives.

Attribute Technique Reference/Commercial Brand Intensity Crust Graininess Evaluating the texture Sandpaper ISO grit designation of the breadcrumbs P2000 (3M 101 Q) (Smooth) 1 on the top crust by P600 (3M 101 Q) 2 handfeel (palm) P180 (3M 101 Q) 3 P120 (3M 101 Q) 4 P80 (3M 101 Q) (Rough) 5 Crumb Soft Central Area Touching the crumb Percentage of central area that remained soft using the tips of index and middle fingers from ≤ 10% 1 11-37% 2 the center of the slice 38-63% 3 outward until a change 64-90% 4 in softness is perceived > 90% 5 Hardness Evaluating the force Foam (1-cm thick slices) hardness needed to flatten a slice Scotch-Brite Light Duty Multi-purpose Sponge (Pink) 1 of crumb using the tips (Soft) of the index and middle Scotch-Brite Easy Erasing Pad (Blue part only) 2 fingers Cleans-Up Multi-purpose Sponge (Light Yellow) 3 3M C31 Large Commercial Sponge (Yellow Orange) 4 Auto-Gard Super Sponge (Yellow) (Hard) 5 Mechanical Cohesiveness Rolling a piece of Number of rolls before sample starts to crumble/break apart crumb into a cylinder ≤ 5 rolls 1 using index finger and 6–16 rolls 2 thumb until it starts to 17–28 rolls 3 crumble/break apart 29–39 rolls 4 > 40 rolls 5 Oral Cohesiveness Placing a piece of Time before sample starts to crumble/break apart crumb against the palate ≤ 5 sec 1 with the tongue with 6–10 sec 2 continual force before it 11–15 sec 3 crumbles/breaks apart 16–20 sec 4 > 20 sec 5

RESULTS AND DISCUSSION scores of the freshly-baked samples in both treatments for all other textural parameters of the crumb and crust. Acceptability Ratings Staling due to crumb firming was mostly observed in Antimicrobial Effects. Table 2 shows the mean sensory the fresh Pandesal of both the control and antimicrobial- ratings for the overall acceptability and crust and crumb treated breads after a day in storage as most changes in acceptability ratings of breads prepared from the reference crumb textural parameters were already significantly basal commercial Pandesal recipe and antimicrobial- different (p<0.001, data not presented). The staling modified formulation. The antimicrobial combination of process is known to result in extensive textural and sensory additives used was 0.30% (fb) calcium propionate and changes such as crumb hardening and crust softening 0.10% (fb) potassium sorbate. Entries highlighted in gray (Piazza & 1995). Rapid loss of quality due to staling (Table 2) showed the identified use-by date preceding the begins just when breads are taken out from the oven end of shelf-life based on staling [Es] and/or observed (Zeleznak & Hoseney 1986). These changes may involve visible mold growth [Em]. several physical and chemical phenomena including the recrystallization of the amylose and amylopectin starch The control Pandesal was observed to have a use-by date components (Krog et al. 1989, Zobel & Kulp 1996), both of 3 d, while Pandesal with antimicrobial treatment had the loss and redistribution of water (Zeleznak & Hoseney a use-by date extended up to 4 d with staling preceding 1986, Biliaderis 1992) and the protein-starch interactions mold spoilage. No adverse effects in fresh bread sensory (Martin et al. 1991). Increase in crumb firmness has characteristics after incorporation of antimicrobials were been the textural attribute used to the largest extent by observed. Both freshly-baked control and antimicrobial- investigators following bread staling (D'Appolonia & treated Pandesal exhibited the same overall acceptability Morad 1981; Gray & Bemiller 2003). score of near like moderately. Moreover, no significant difference existed (p=0.256) between the acceptability In other staling studies, bread crust has also been observed

28 Philippine Journal of Science Azanza et al.: Staling Control in Pandesal Vol. 145 No. 1, March 2016

Table 2. Acceptability ratings of Pandesal with and without antimicrobials. Acceptability Ratings Storage Bread Day Oral Mechanical Conditions Overall Graininess Soft Central Area Hardness Cohesiveness Cohesiveness 0 5.87±0.83 a 5.73±0.96 a 6.07±0.80 a 5.93±0.96 a 5.93±0.88 a 5.60±1.12 a 1 5.33±0.71 abc 4.89±0.60 ab 4.67±1.00 b 4.33±1.12 bc 4.67±1.12 bc 4.22±0.67 bcd 30.2±0.3 C C 2 4.60±0.97 c 5.10±0.74 ab 4.70±0.95 b 4.90±0.99 ab 4.40±0.97 c 4.30±1.06 bcd 63.5±1.5% RH 3 4.93±0.47 bc 5.07±0.47 ab 4.57±1.09 b 4.50±1.09 bc 4.71±0.83 bc 4.21±0.89 bcd

1 2 d ab bc bcd de def 4 [Em] [Es] 2.80±0.45 4.80±1.10 3.60±0.89 3.80±1.10 3.00±1.22 3.20±0.84

0 5.87±0.83 a 5.53±0.92 a 5.87±0.83 a 5.67±0.82 a 5.60±0.91 ab 5.73±0.80 a 1 5.75±0.50 ab 5.50±0.58 a 3.75±0.96 bc 4.50±0.58 bc 4.75±0.96 bc 4.75±0.50 ab 2 4.80±0.92 c 5.30±1.16 ab 4.40±0.97 b 4.20±1.03 bc 4.30±0.95 c 4.50±1.08 bc 30.7±0.6 C CA 4 4.89±0.93 bc 4.78±0.67 ab 3.78±1.09 bc 3.44±1.13 cde 3.89±1.05 cd 3.56±1.42 cde

64.3±1.5% RH d ab cd de e ef 5 [Es] 3.40±0.84 5.00±0.67 2.90±0.74 2.90±0.74 2.30±0.82 3.00±0.94

d bc cd de e ef 6 [Em] 3.00±1.22 4.40±1.52 2.80±1.30 2.80±0.84 2.60±0.89 2.60±0.89

d c d e e f 7 [Em] 3.00±1.00 3.60±1.34 2.20±0.84 2.40±0.89 2.20±0.84 2.20±0.84 a,b,c,d,e,f Values on the same column followed by the same letters are not significantly different at 5% level of significance Day highlighted in gray indicate use-by date of Pandesal Indicators of use-by date based on: 1 [Em]=end of shelf-life due to mold growth 2 [Es]=end of shelf-life due to staling Consumer Acceptability mean values ± standard deviation 7-point Hedonic Scale: 1=dislike very much 3=dislike slightly 5=like slightly 7=like very much 2=dislike moderately 4=neither like nor dislike 6=like moderately Bread: C=control CA=with antimicrobials: 0.30% (flour basis, fb) calcium propionate and 0.10% (fb) potassium sorbate

to stale and develop a leathery texture as water migrates and enzymes are subsequently inactivated and eliminated from the crumb to the crust during storage (Goesaert et al. by lowering the intracellular pH through the ionization of 2009; Delcour & Hoseney 2010). However, results from acid molecules and the release of hydrogen ions (Jay 1992; this study have shown that crust did not seem to be affected Lallemand 1996; Theron & Lues 2011). Although breads fresh by staling as sensory scores for the graininess of the crust out of the oven were reported to be free of molds or mold were still acceptable even at the end of shelf-life. Perhaps, spores due to thermal inactivation during baking (Ponte Jr. & breadcrumbs may have imparted a masking effect in the Tsen 1987), post-processing contamination is usually the most sensory perception of crust staling of Pandesal. common source of mold spoilage (OTA 1979, Pateras 2007). End of shelf-life of Pandesal made from the reference Hydrocolloid Effects. The addition of hydrocolloids commercial basal recipe was attributed to both molds and was able to generally improve the shelf-life and control staling. This coincides with the claims of local Panaderos staling as use-by date was extended by at most 2 d (Table (bakers) from micro- to small-scale bakeries that their 3). Incorporation of hydrocolloids at 0.25% (fb) was Pandesal usually deteriorates 2 d after baking at ambient able to extend use-by date up to 5 d while incorporation storage. With the addition of calcium propionate at 0.30% at 0.50% (fb) was able to further extend use-by date (fb) and potassium sorbate at 0.10% (fb) in Pandesal, up to 6 d. Pectin incorporation generally increased the microbiological shelf-life was extended by 2 d as mold overall acceptability (like moderately) of freshly baked spoilage was controlled. Extension of the mold-free shelf- breads while xanthan gum produced breads with slightly life of bread by the addition of calcium propionate has lower acceptability scores (near like moderately) when also been reported by Williams and Pullen (2007). Despite compared to the antimicrobial-treated bread (Table 2). the extended microbiological shelf-life, the use-by date No significant difference (p=0.172) was also observed was however observed earlier at 4 d as Pandesal became among the acceptability scores of freshly-baked breads unacceptable due to staling. in all hydrocolloid treatments for all crumb and crust textural parameters. Similarly, Lazaridou et al. (2007) Weak acid preservatives such as calcium propionate and also reported positive acceptability scores (between like potassium sorbate, in their undissociated state, act on microbial slightly and like moderately) of bread supplemented with cells by penetrating through the membrane. Substrates hydrocolloids, including pectin and xanthan gum at test

29 Philippine Journal of Science Azanza et al.: Staling Control in Pandesal Vol. 145 No. 1, March 2016

Table 3. Acceptability ratings of hydrocolloid-treated Pandesal with antimicrobials. Storage Oral Mechanical Bread Day Overall Graininess Soft Central Area Hardness Conditions Cohesiveness Cohesiveness 0 6.00±0.93 a 5.73±0.80 a 6.07±0.88 a 5.87±0.83 a 5.80±0.68 a 5.67±0.82 ab 3 30.1±0.2 C 5.00±0.91 abcd 5.62±0.77 ab 4.46±0.97 ab 4.62±0.96 bc 4.00±1.22 cd 4.46±1.27 cd CAH P25 4 5.40±0.89 abc 4.60±0.89 abc 4.00±1.22 abcd 3.60±0.89 cde 3.20±1.30 cd 5.00±0.00 abc 5 68.2±1.8% RH 5.25±0.96 abcd 4.50±1.73 bc 4.00±1.15 abcd 3.75±0.50 cde 3.75±1.26 cd 4.75±0.50 abc

ef abc d e d de 6 [Em] [Es] 3.70±0.95 5.20±0.92 3.00±1.15 3.20±1.03 2.90±1.20 3.50±0.85 0 5.60±0.74 ab 5.53±0.52 abc 5.93±0.70 a 5.67±0.72 a 5.60±0.51 ab 5.80±0.56 a 3 30.1±0.2 C 5.38±0.77 abc 5.38±0.87 abc 5.08±0.86 ab 5.15±0.90 ab 4.38±0.96 bc 4.77±1.30 abc CAH X25 4 5.00±1.41 abcd 5.20±1.30 abc 4.20±1.30 abcd 4.00±1.22 cde 3.60±1.52 cd 4.80±0.45 abc 5 68.2±1.8% RH 4.75±0.50 bcd 5.25±0.50 abc 4.25±0.96 abc 4.50±0.58 bcd 3.75±1.26 cd 4.50±0.58 cd

def abc cd de cd cde 6 [Em] 4.20±1.92 5.20±1.30 3.20±1.30 3.40±1.34 3.00±1.41 4.00±1.22 0 6.00±0.55 a 5.21±0.70 abc 6.00±0.78 a 5.64±0.74 a 5.71±0.99 a 5.86±0.86 a 3 30.7±0.1 C 5.07±0.62 abcd 5.00±0.68 abc 4.50±0.65 ab 4.36±0.84 bcd 4.07±1.27 cd 4.57±0.76 bcd CAHP50 6 61.9±0.6% RH 4.75±0.96 bcd 4.50±1.73 bc 4.25±1.71 abc 4.25±1.71 bcde 4.00±1.83 cd 4.25±1.71 cd

cde bc bcd cde cd de 7 [Em] 4.44±0.88 4.44±1.13 3.33±1.50 3.67±1.12 3.11±1.36 3.56±1.24 0 5.57±1.02 ab 5.57±0.76 abc 5.86±0.53 a 5.79±0.58 a 5.43±0.85 ab 5.71±0.73 a 3 31.0±0.7 C 4.67±0.90 bcde 4.80±1.21 abc 4.40±1.12 abc 4.33±1.11 bcde 3.87±1.36 cd 4.53±1.06 cd CAHX50 6 61.8±0.3% RH 5.11±0.60 abcd 4.89±0.93 abc 3.78±1.30 bcd 3.89±1.05 cde 3.89±1.17 cd 4.44±0.73 cd

f c d de d e 7 [Em] [Es] 3.40±1.14 4.40±1.52 3.00±1.22 3.20±0.84 2.80±1.30 3.00±1.22 a,b,c,d,e,f Values on the same column (also including mean values from Tables 2 and 4) followed by the same letters are not significantly different at 5% level of significance Day highlighted in gray indicate use-by date of Pandesal Indicators of use-by date based on: 1 [Em]=end of shelf-life due to mold growth 2 [Es]=end of shelf-life due to staling Consumer Acceptability mean values ± standard deviation 7-point Hedonic Scale: 1=dislike very much 3=dislike slightly 5=like slightly 7=like very much 2=dislike moderately 4=neither like nor dislike 6=like moderately Bread: CAHP25=with 0.25% (flour basis, fb) pectin CAHX25=with 0.25% (fb) xanthan gum CAHP50=with 0.50% (fb) pectin CAHX50=with 0.50% (fb) xanthan gum

levels of 1.0 and 2.0% (fb). It was observed, however, firming as acceptability scores decreased at a lower rate that several Pandesal units with 0.50% (fb) xanthan gum compared to the antimicrobial-treated breads (Table 2). exhibited fractures in the bread crust after baking (data Increasing hydrocolloid incorporation was also observed not shown). Guarda et al. (2004) reported that breads to further extend shelf-life of Pandesal, with 0.50% (fb) that were made with a basic straight dough recipe using pectin incorporation producing the highest acceptability commercial wheat flour gave the lowest acceptability ratings. It has been proposed that the beneficial effects of scores in appearance after being supplemented with 0.10% hydrocolloids in delaying staling result from a combined (fb) xanthan gum, with the values being even worse at opposite phenomenon (Biliaderis et al. 1997). One of high concentrations (0.50% fb). the observed effects of hydrocolloid incorporation in bread was reported to be an increase in structural rigidity During storage, crumb hardening was observed as attributed to the decreased swelling of the starch granules acceptability scores for all crumb parameters in all and reduced leaching of amylose. The other effect was hydrocolloid-treated breads decreased significantly the weakening of the composite starch bread network (p<0.001) throughout storage. Delay in crumb firming that could also be observed due to the inhibition of was best observed in bread with 0.50% (fb) pectin interaction among swollen granules. It was also noted in followed by 0.50% (fb) xanthan gum, as all textural this study that aside from controlling staling, the addition parameters were still acceptable up to 6 d. Staling of xanthan gum and pectin further delayed mold growth manifested earlier in breads with 0.25% (fb) levels of with increasing concentration of hydrocolloid. pectin and xanthan gum incorporation as some textural parameters were only acceptable up to 5 d. Nonetheless, Emulsifier Effects. The addition of emulsifiers in hydrocolloid incorporation was able to delay crumb Pandesal modified with antimicrobials and 0.50% (fb)

30 Philippine Journal of Science Azanza et al.: Staling Control in Pandesal Vol. 145 No. 1, March 2016 pectin generally had further increased the use-by date by to be attributed to its action as a dough strengthener; it is another 1 d (Table 4). Moreover, all treatments were able capable of forming liquid films of lamellar structure at the to improve fresh bread characteristics as all parameters interface between gluten and starch, thus improving gas obtained scores higher than those just containing retention (Krog 1981, Kokelaar et al. 1995). It has also antimicrobials and 0.50% (fb) pectin (Table 3). Staling still been reported that SSL interaction with gluten proteins proceeded at storage although at an apparent slower phase. during mixing caused gluten aggregation and increased Emulsifiers are believed to control staling because of the dough strength (Gómez et al. 2004). following phenomena: these become trapped by the gluten phase during dough mixing of breads, then released toward The emulsifier MAG, known to be a crumb softener, was the starch gel during baking, after which these would reported to retard the firming process based on its ability to remain primarily in the intergranular regions where they form complexes with amylose (Stampfli & Nersten 1995). can form complexes with leached amylose or amylopectin Specifically, the part of the amylose which is known to (Chinachoti & Vodovotz 2001). Emulsifiers are known complex with MAG has been reported to not participate to improve the final quality characteristics of bread as in the gel formation which normally occurs with the starch these have been reported to improve gas retention and in unmodified dough during baking, making it unable to dough handling by increasing dough strength and stability recrystallize and contribute to staling of the bread crumb (Gray & Bemiller 2003; Gómez et al. 2004) and increase upon cooling (Stampfli & Nersten 1995). dough mixing tolerance (Azizi & Rao 2004). For SSL, The modified Pandesal with antimicrobials and 0.50% increasing its concentration generally improved crumb (fb) pectin incorporated with the lesser concentration of textural scores, which was similarly reported by Alasino et MAG (0.25% fb) was selected to establish the complete al. (2011) in wheat breads. The effect of SSL was reported combination of additives as it had produced the highest

Table 4. Acceptability ratings of emulsifier-treated Pandesal with antimicrobials and 0.50% pectin. Storage Oral Mechanical Bread Day Overall Graininess Soft Central Area Hardness Conditions Cohesiveness Cohesiveness 0 6.40±0.63 a 5.47±0.83 abcd 6.27±0.59 a 6.40±0.63 a 6.00±0.65 a 5.80±0.56 ab 3 29.6±0.1 C 5.27±0.80 bc 4.93±0.96 abcd 4.47±0.99 bcd 4.47±0.92 bcd 3.93±1.10 bc 4.60±0.99 cde

bcd bcd def bcdef bcde ef CAHP50EM25 6 4.80±0.77 4.67±0.98 3.67±1.05 3.93±1.03 3.33±0.98 3.80±1.15 7 73.3±1.9% RH 5.20±0.79 bc 5.20±1.14 abcd 3.90±1.45 cde 4.10±0.99 bcde 3.50±1.27 bcde 4.30±1.49 cdef

bcd abcd cde bcdef bcde cde 8 [Em] 4.67±0.87 5.22±0.83 4.00±1.12 3.89±1.05 3.44±1.13 4.44±0.73 0 6.20±0.86 a 5.60±0.83 ab 6.27±0.59 a 6.20±0.68 a 5.87±0.83 a 5.87±0.74 a 3 29.6±0.1 C 5.07±0.80 bc 4.93±0.88 abcd 4.20±1.15 bcde 4.40±0.83 bcd 3.67±1.18 bcd 4.33±1.11 cdef

bcd bcd de bcdef bcde def CAHP50ES25 6 4.73±0.59 4.73±0.88 3.87±0.83 3.93±0.96 3.47±0.92 4.13±0.74 7 73.3±1.9% RH 4.60±0.83 bcd 5.20±0.94 abcd 3.67±1.11 def 4.00±0.93 bcde 3.13±0.99 cde 4.07±1.10 def

cd abcd de defg cde ef 8 [Em] 4.38±0.65 5.23±0.83 3.77±1.01 3.54±0.66 3.15±0.69 3.92±0.76 0 6.40±0.63 a 5.93±0.80 a 6.47±0.74 a 6.13±0.92 a 6.13±0.99 a 5.93±1.03 a 3 29.6±0.1 C 5.36±0.84 b 4.57±1.65 cd 4.86±1.17 bc 4.71±1.07 bc 4.36±1.22 b 4.93±0.83 bcd 6 4.73±1.22 bcd 5.00±0.53 abcd 3.73±1.10 de 3.80±1.15 cdefg 3.40±1.24 bcde 3.80±1.21 ef CAHP50EM50 7 75.3±1.4% RH 5.40±0.55 b 5.00±0.71 abcd 5.00±0.71 b 4.80±1.10 b 3.80±0.84 bc 5.20±0.45 abc

8 [Em] ef abc fg fg e h 3 3.50±1.91 5.50±0.58 2.75±1.26 3.00±1.41 2.50±1.29 2.50±1.29 [Es] 0 6.47±0.64 a 5.93±0.80 a 6.33±0.72 a 6.00±0.76 a 5.93±0.70 a 5.93±0.80 a 3 29.6±0.1 C 5.07±0.83 bc 4.93±1.14 abcd 4.29±1.07 bcde 4.07±1.14 bcde 4.07±1.21 bc 4.79±0.80 cde

de d efg efg cde fg CAHP50ES50 6 4.07±1.39 4.47±1.06 3.27±1.10 3.20±1.08 3.07±1.10 3.40±1.30 7 75.3±1.4% RH 4.40±0.89 cd 4.60±0.89 bcd 3.80±1.10 de 4.00±1.00 bcde 3.40±1.14 bcde 4.40±0.89 cde

f abcd g g de gh 8 [Es] 3.11±1.05 5.11±1.05 2.67±0.87 2.89±0.93 2.67±0.87 2.67±0.87 a,b,c,…,f,g,h Values on the same column (also including mean values from Tables 2 and 3) followed by the same letters are not significantly different at 5% level of significance Day highlighted in gray indicate use-by date of Pandesal Indicators of use-by date based on: 1 [Em]=end of shelf-life due to mold growth 2 [Es]=end of shelf-life due to staling Consumer Acceptability mean values ± standard deviation 7-point Hedonic Scale: 1=dislike very much 3=dislike slightly 5=like slightly 7=like very much 2=dislike moderately 4=neither like nor dislike 6=like moderately Bread: CAHP50EM25=with 0.25% (flour basis, fb) monoacylglycerol CAHP50ES25=with 0.25% (fb) sodium stearoyl lactylate CAHP50EM50=with 0.50% (fb) monoacylglycerol CAHP50ES50=with 0.50% (fb) sodium stearoyl lactylate

31 Philippine Journal of Science Azanza et al.: Staling Control in Pandesal Vol. 145 No. 1, March 2016 overall acceptability scores. Again, it was observed that less pronounced with the addition of pectin as breads at the graininess did not deteriorate immediately relative to the use-by date were relatively more cohesive and had a softer crumb parameters. central area. Pectin (0.50% fb) and MAG (0.25% fb) were able to decrease the crumb textural deterioration of Pandesal with antimicrobial control up to 7 d. Intensity Ratings Figure 1 presents the intensity ratings for the crust and crumb parameters of freshly-baked breads and those at their Technological Evaluation identified use-by dates. It can be observed that sequential Antimicrobial Effects. The results of the evaluation of the and cumulative incorporation of additives extended the technological parameters of the control, antimicrobial- use-by date to a total of 7 d from the 3 d of the reference treated Pandesal, and formulations with the selected basal formula. Intensity profiles of the spider plots of the hydrocolloid and/or emulsifier (Table 5) showed that different freshly-baked breads tend to exhibit the same with incorporation of antimicrobials, reduction in specific characteristics: grainy crust, very chewy and cohesive volume can be observed in the breads. However, as crumb with a very soft central area. With addition of indicated by the values of the width/height ratio, bread antimicrobials, the use-by date was extended from 3 d to 4 d, configuration generally did not change significantly as cohesiveness (both oral and mechanical) and soft central (p=0.117). Likewise, no significant difference was also area continued to decrease, while hardness increased even observed between the means of specific volume (p=0.057) without visible mold growth up to 4 d of storage. However, and moisture content (p=0.086) for freshly-baked control the decrease in these fresh bread textural parameters were and the antimicrobial-modified Pandesal.

Figure 1. Sensory intensity1 ratings for freshly-baked (–) and at use-by date (–) Pandesal without and with sequentially incorporated additives: C=control, CA=with 0.30% (flour basis, fb)

calcium propionate and 0.10% (fb) potassium sorbate, CAHP50=with 0.50% (fb) pectin,

CAHP50EM25=with 0.25% (fb) monoacylglycerol 1 Intensity Rating mean values ± standard deviation Descriptors Graininess (ISO grit): 1=P2000 (3M 101 Q) (smooth); 5=P80 (3M 101 Q) (rough) Hardness: 1=Auto-Gard Super Sponge (hard); 5=Scotch-Brite Light Duty Multi-purpose Sponge (soft) Soft Central Area: 1=≤ 10%; 5= >90% Mechanical Cohesiveness: 1=≤ 5 rolls; 5= > 40 rolls Oral Cohesiveness 1=≤ 5 sec; 5=> 20 sec

32 Philippine Journal of Science Azanza et al.: Staling Control in Pandesal Vol. 145 No. 1, March 2016

Table 5. Technological parameters of Pandesal with compounded additives. Width/Height Storage Specific Compression Bread Day Ratio of Moisture (%) Water Activity pH Conditions Volume (mL/g) Rate (mm/sec) Central Slice C 0 3.52±0.40 abc 1.60±0.09 abc 24.88±0.93 c 0.083±0.042 b 0.868±0.005 abcde 5.29±0.03 cd 1 30.2±0.3 C 3.66±0.14 a 1.66±0.07 ab 25.18±0.79 bc 0.077±0.018 bcd 0.870±0.001 abcd 5.33±0.02 bc 2 3.43±0.29 abcd 1.71±0.13 a 25.16±0.55 bc 0.057±0.014 defgh 0.871±0.005 abcd 5.30±0.04 cd 3 63.5±1.5% RH 3.59±0.28 ab 1.64±0.16 ab 25.24±1.06 bc 0.067±0.009 bcdefg 0.871±0.004 abcd 5.28±0.06 d

1 2 abcd a d h abcd cd 4 [Em] [Es] 3.35±0.17 1.71±0.18 23.67±0.42 0.043±0.010 0.870±0.004 5.31±0.04 CA 0 3.41±0.36 abcd 1.71±0.21 a 24.80±0.57 cd 0.068±0.027 bcdef 0.874±0.004 abc 5.40±0.04 a 2 30.7±0.6 C 3.29±0.28 bcde 1.64±0.15 ab 24.97±0.54 c 0.059±0.008 cdefgh 0.874±0.004 ab 5.33±0.03 bc 4 64.3±1.5% RH 3.24±0.32 cde 1.60±0.15 abc 24.97±0.51 c 0.051±0.019 fgh 0.876±0.003 a 5.37±0.06 ab

def ab cd fgh ab a 6 [Em] 3.19±0.32 1.64±0.12 24.48±0.96 0.049±0.011 0.874±0.002 5.40±0.03 efg a cd gh abcd a 7 [Em] 3.01±0.20 1.68±0.15 24.36±0.64 0.047±0.011 0.872±0.002 5.38±0.05 g c bc bcde de ab CAHP50 0 2.83±0.28 1.47±0.10 25.15±1.44 0.073±0.014 0.862±0.008 5.36±0.03 3 30.7±0.1 C 2.91±0.35 fg 1.53±0.10 bc 25.24±0.54 bc 0.058±0.011 defgh 0.860±0.013 e 5.38±0.04 a 6 61.9±0.6% RH 2.82±0.30 g 1.50±0.08 c 25.07±0.84 c 0.053±0.017 efgh 0.878±0.016 a 5.33±0.03 bc

7 [Em] nd fg c a a ab bc CAHP50EM25 0 2.92±0.14 1.49±0.06 26.62±1.19 0.118±0.024 0.875±0.018 5.33±0.03 3 29.6±0.1 C 2.86±0.27 g 1.49±0.07 c 26.16±0.56 a 0.079±0.007 bc 0.866±0.009 bcde 5.31±0.03 cd 6 73.3±1.9% RH 2.77±0.27 g 1.47±0.07 c 26.43±0.90 a 0.069±0.011 bcdef 0.864±0.006 de 5.29±0.07 cd

fg c ab bcdefg cde e 8 [Em] 2.89±0.17 1.47±0.06 26.09±0.91 0.066±0.008 0.864±0.008 5.23±0.03 a,b,c,…,e,f,g Values on the same column followed by the same letters are not significantly different at 5% level of significance Bread: C=control CA=with antimicrobials: 0.30% (flour basis, fb) calcium propionate and 0.10% (fb) potassium sorbate)

CAHP50=with 0.50% (fb) pectin CAHP50EM25=with 0.25% (fb) monoacylglycerol 1 [Em]=end of shelf-life (mold growth) 2 [Es]=end of shelf-life (staling)

According to Hasan & Abdolgader (2012), calcium sorbate and calcium propionate into weak acids and propionate is considered an effective inhibitor for rope strong bases might account for the slight increase in pH bacteria and molds with little or no effect on yeast population. observed in the antimicrobial-modified breads. Softer At normal use rates (0.20% fb), calcium propionate has been crumb of the control was established and had a relatively reported to have minimal or no effect on flavor as well as higher compression rate compared to the antimicrobial- the leavening activity of yeast (Beuchat & Golden 1989; treated samples. As staling progressed, crumb firming was Lallemand 1996; Pateras 2007). However, Legan (1993) observed through changes in the technological parameters reported a 3-5% volume reduction in laboratory-scale and of both treatments that were clearly manifested by the 5-10% in commercial-scale baking of standard British white significantly decreasing (p<0.001) compression rates. loaves after using 0.20% (fb) calcium propionate. Sorbates According to Goesaert et al. (2009), moisture moves were also reported to have even greater adverse effects from the crumb to crust during storage, and seemingly, attributed to the decreased leavening activity of yeasts within the crumb from gluten to the slowly crystallizing and the dough becoming sticky and difficult to process amylopectin. This moisture loss by the crumb to the crust (Legan 1993). Most preservatives that inhibit bacteria are is said to be responsible for the increase in crumb firmness. also capable in inhibiting yeast. Accepted theories on their action suggest inhibition through internal pH depression by For the antimicrobial-treated samples, specific volume directly inhibiting glycolysis enzymes (Guynot et al. 2004). was observed to decrease along with storage period. No Some practices to alleviate this effect include using relatively significant difference was observed among the means of other acid-resistant yeast, or increasing the amount of yeast in the technological parameters (p=0.117 for width/height ratio, formulation, or by applying sorbates only topically after p=0.086 for moisture content, p=0.119 for compression rate, baking (Lallemand 1996). p=0.100 for water activity, p=0.082 for pH) within treatments as storage period increased. The decreasing compression Freshly-baked control Pandesal significantly (p<0.001) rates as an indicator of bread firming could be attributed in had lower pH values relative to additive-modified breads. part to the crystallization of amylopectin due to moisture Dissociation of due to hydrolysis in aqueous solutions movement within the crumb (Goesaert et al. 2009). Piazza will produce their respective acids and bases (Whitten & Masi (1995) stated that staling brings about both crust et al. 2014). In this study, the dissociation of potassium softening and crumb hardening.

33 Philippine Journal of Science Azanza et al.: Staling Control in Pandesal Vol. 145 No. 1, March 2016

Hydrocolloid Effects. Significant changes (p<0.001) Emulsifier Effects. Addition of MAG at 0.25% (fb) in were observed on technological bread parameters Pandesal with 0.50% (fb) pectin and antimicrobials yielded such as specific volume, moisture, compression rate, significant increases (p<0.001) in the moisture content, aw and pH upon addition of 0.50% (fb) pectin to the compression rate and aw of freshly-baked breads along antimicrobial-treated Pandesal. The increase in moisture with delayed staling (Table 5). Incorporation of 0.25% (fb) content of freshly-baked Pandesal along with a decrease MAG was able to improve bread specific volume, although in aw observed in the study could be attributed to the the changes were not significant (p=0.162). Emulsifiers reduced amount of free water due to the hydrophilic are generally known to improve gas cell retention through nature of hydrocolloids (Nussinovitch 1997). Moreover, strengthening the gluten network (Carr et al. 1992; Gan et Trombetta et al. (2005) reported that the nature of a al. 1995). The emulsifier MAG has been found to improve hydrocolloid or protein polymer network and their bread crumb structure and volume through the stabilization crosslinking mechanisms, which is likewise applicable of the liquid lamellae which separate gas cells in the dough in the crumb structure of breads, has been reported to (Carr et al. 1992; Gómez et al. 2004). Junge et al. (1981) reduce water activity. Hydrocolloids improve water stated however that some emulsifiers such as MAG do retention in breads when used in small quantities (<1% not affect the amount of air occluded during mixing, but fb in flour) (Kohajdová et al. 2009) and are also able to rather result to a higher number of smaller cells that may modify gluten and starch properties that could delay the be formed and stabilized. This resulting fine crumb grain retrogradation process (Collar et al. 1999; Bárcenas et can be attributed to increased air incorporation during al. 2009; Kohajdová et al. 2009). Moisture content of dough mixing, to smaller cells formed during mixing, or bread plays an important role in crumb firming. Rogers to a combination of both (Pareyt et al. 2011). et al. (1988); Xu et al. (1992) and Hug-Iten et al. (2003) found that the moisture content was inversely proportional Incorporation of 0.25% (fb) MAG also significantly to the rate of firming. He & Hoseney (1990) similarly improved (p<0.001) water retention and crumb softness reported that the higher the moisture content, the slower than the reference Pandesal with 0.50% (fb) pectin and the firming rate and the lower the final firmness of bread. antimicrobials (Table 5). The crumb softening effect of Schiraldi & Fessas (2001) proposed that, since water acts MAG has also been previously documented (Stampfli & as a plasticizer in the bread, greater hardness is yielded Nersten 1995; Gómez et al. 2004; Sawa et al. 2009), which when the decrease in the moisture content favors the is attributed to their interaction with starch during baking. formation of hydrogen bonds among the starch polymers This interaction with starch granules decreases their ability or between the starch and the proteins. Armero & Collar to absorb water and swell, creating a softer crumb structure (1997) proposed that the weakening effect on the starch (Krog 1981; Collar et al. 1999). Several bread staling structure due to hydrocolloid addition promotes better studies have reported an inverse relationship between the water distribution and retention and a decrease in the rate of firming and moisture content (Rogers et al. 1988; crumb resistance. Pectin has also been reported to affect He & Hoseney 1990; Xu et al. 1992; Hug-Iten et al. 2003). gluten hydration as it is able to induce a decrease in the Breads with 0.25% (fb) MAG exhibited moisture content swelling of gluten and increase its water-binding capacity that was significantly higher (p<0.001) among other (Gray & Bemiller 2003; Bárcenas et al. 2009). treatments which could account for their longer shelf- life. The adsorption of emulsifiers onto starch granule Specific volume and width/height ratio of freshly-baked surfaces as well as complex formation was believed to Pandesal were observed to decrease, which was similarly prevent starch from taking up water released from gluten observed by Sun-Waterhouse et al. (2011) after treating during bread aging (Krog 1981; Rao et al. 1992). Perhaps wheat breads with pectin at varying levels. It has been this moisture barrier mechanism of emulsifiers was also reported that the addition of pectin has been known to responsible for the observed extension of microbiological improve dough strength due to its strong water-binding shelf-life of Pandesal by 1 d. capacity (Correa et al. 2012), which could negatively affect dough expansion during proofing. Throughout Microbiological Analysis storage, the most obvious trend with hydrocolloid addition Table 6 shows that freshly-baked control Pandesal could be seen in the significantly decreasing (p<0.001) already have YMCs of about 4.0 log cfu/g sample. With values for compressibility. Although there was an initial the sequential and cumulative addition of antimicrobials increase in the compression rates, subsequent firming was (0.30% fb calcium propionate, 0.10% fb potassium sorbate), still observed. Nonetheless, the effect of hydrocolloid hydrocolloid (0.50% fb pectin), and emulsifier (0.25% fb addition on decreasing the a could possibly help explain w MAG), the initial microbial load was decreased by about 2 the added effect in the extension of the microbiological log cycles. Control and additive-modified Pandesal tend to shelf-life of Pandesal by 1 d. have YMC at about 4.5-5.0 log cfu/sample at their use-by dates. With or without additives, it was noted that the onset

34 Philippine Journal of Science Azanza et al.: Staling Control in Pandesal Vol. 145 No. 1, March 2016

Table 6. Yeast and mold count of Pandesal with compounded and a very chewy and cohesive crumb with a very soft additives. central area. As staling progressed, sensory profile of Bread Day Count (log cfu) Pandesal at the use-by date indicated breads that still have a grainy crust but with a relatively firmer and less 0 3.91±0.80 b C chewy crumb. The hydrocolloid pectin at 0.50% (fb) and 3 4.90±0.16 a emulsifier MAG at 0.25% (fb) were found to effectively delay the staling process in Pandesal. Mold control was 0 2.18±0.17 c also observed as pectin and MAG incorporation was CA able to further extend microbiological shelf-life each by ab 5 4.46±0.57 1 d. Overall, the established complete combination of additives extended the use-by date of Pandesal from 3 d 0 2.33±0.26 c to a total of 7 d. CAHP50EG25 7 4.54±0.24 ab Sensory evaluation methods, based on acceptability a,b,c Values on the same column followed by the same letters are not tests and descriptive analysis, were shown to be a very significantly different at 5% level of significance Bread: C=control important tool in this study in determining the shelf-life CA=with antimicrobials: 0.30% (flour basis, fb) calcium of Pandesal. The appreciation of sensory evaluation as a propionate and 0.10% (fb) potassium sorbate means to evaluate the shelf-life of breads should still be CAHP50EM25=with 0.30% (fb) calcium propionate, 0.10% (fb) potassium sorbate, 0.50% (fb) pectin and 0.25% (fb) verified in conjunction with more objective technological monoacylglycerol methods that include state-of-the-art equipment and techniques in the evaluation of bread. Likewise, given of mold growth in Pandesal was observed when the YMC simple and appropriate terminologies associated with approaches values of about 5 log cfu/g bread. sensory evaluation, personnel and bread consumers would have a better understanding of data generated from Breads in general were reported to typically have a shelf-life studies. shelf-life of 2 d under ambient conditions by the Office of Technology Assessment of the United States (OTA 1979). Results of this study confirmed the reports of Panaderos from local micro- to small-scale bakeries ACKNOWLEDGEMENTS that their Pandesal usually deteriorates 2 d after baking The authors would like to express their gratitude to at ambient storage based on staling and mold growth. the Department of Science and Technology – National The combined use of antimicrobials calcium propionate Capital Region (DOST-NCR) for funding this project. (0.30% fb) and potassium sorbate (0.10% fb) have The authors would likewise acknowledge the University shown to effectively delay mold spoilage of the reference Food Service, UP Diliman, Quezon City for the assistance Pandesal. Moreover, this study also showed that the in the preparation of Pandesal. Due credit is also given to addition of hydrocolloids and emulsifiers did not only Ms. Alpha Grace Legaspi for extending their help in the retard staling but microbiological growth as well. conduct of the study.

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