Cultured Sugar Powder APN-F2 & Bread

◆Purpose of the experiment: To test the preservation effect of cultured sugar powder APN-F2 in bread ◆Experimental conditions: 37° observation for 8 days ◆Experimental groups: Blank group (no preservatives added)                                      Experimental group (adding 0.15% cultured sugar powder APN-F2) The two samples were compared, and the results are as follows: Total colony count Sample Total bacteria count in 2 days Total bacteria count in 3 days Total bacteria count in 4 days Total bacteria count in 6 days Total bacteria count in 8 days Blank group（CFU/mL) 4.55×104 3.83×105 >1.0×105 >1.0×10 >1.0×105 Experimental group(CFU/mL) 0 <10 76 1.15×102 2.36×104   Sensory evaluation Sample 2-day sensory evaluation 3-day sensory evaluation 4-day sensory evaluation 6-day sensory evaluation 8-day sensory evaluation Blank group The skin is golden yellow in color and has the aroma of baked goods.It is soft and palatable and does not stick to teeth and not sour. It feels soft and has moderate elasticity.   The skin is golden yellow; the fragrance is light and there is no peculiar smell; the taste is bland, slightly sticky to the teeth, soft to the touch, and moderately...