The effects of different concentrations of coco and cane vinegar on the growth of Rhizopus nigricans (black bread molds) in Pullman bread products.
For so many years bread makers have depended upon calcium propionate as a fungicide. Calcium propionate is expensive and synthetic, thus, the researchers introduced the use of vinegar as a mold inhibitor. The study dealt mainly on finding the suitable mold inhibitor that can substitute Calcium propi...
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| Main Authors: | , |
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| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
1996
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| Subjects: | |
| Online Access: | http://thesis.dlsud.edu.ph/301/6/MedinaSayaman%20...%20-%20Rhizopusnigricans.pdf http://thesis.dlsud.edu.ph/301/ |
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| Institution: | De La Salle University |
| Summary: | For so many years bread makers have depended upon calcium propionate as a fungicide. Calcium propionate is expensive and synthetic, thus, the researchers introduced the use of vinegar as a mold inhibitor. The study dealt mainly on finding the suitable mold inhibitor that can substitute Calcium propionate. A Randomized Complete Block Design (RCBD) with five treatments and replicated three times was used in the study. The results were based from which tester bread after 7 to 14 days of observation would have the least occurrence of molds. Based on the results, the researchers therefore conclude that the type of vinegar gave no significant difference in inhibiting the growth of molds in bread because whether the type of vinegar was cane or coco, they both have had an acidic level of 4.5%. |
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