METHOD FOR REDUCING MOLD IN LOWER WATER ACTIVITY BAKED FOOD PRODUCTS
In an embodiment, disclosed herein are baked food products and methods of preparing a baked food product with extended mold-free shelf life, including baking a lower water activity baked food product, and applying live yeast to the baked food product, wherein the yeast comprises at least one of Zygosaccharomyces rouxii or Zygosaccharomyces bisporus.
1 . A process for preparing a baked food product with extended mold-free shelf life, comprising:
(a) baking the baked food product, wherein the baked food product has a water activity of about 0.8 or less;
(b) applying live yeast to the baked food product, wherein the yeast comprises at least one of Zygosaccharomyces rouxii or Zygosaccharomyces bisporus.
2 . The process of claim 1 , wherein the baked food product shows no visible mold growth for at least 1 month under non-refrigerated conditions after baking.
3 . The process of claim 1 , wherein the baked food product shows no visible mold growth for at least 3 months under non-refrigerated conditions after baking.
4 . The process of claim 1 , wherein the baked food product contains no chemical preservatives.
5 . The process of claim 1 , wherein the applying step includes spraying a surface of the baked food product with a solution comprising the live yeast.
6 . The process of claim 5 , wherein the solution further comprises glucose broth.
7 . The process of claim 1 , further comprising preparing a solution comprising the live yeast and a solvent.
8 . The process of claim 7 , wherein the solution includes yeast in an amount of about 1×10e6 cfu/ml to about 1×10e9 cfu/ml.
9 . The process of claim 7 , wherein the solution includes yeast in an amount of about 1×10e8 cfu/ml.
10 . The process of claim 1 , wherein the baked food product has yeast in an amount of about 1×10e4 cfu/cm 2 to about 1×10e7 cfu/cm 2 on a surface of the baked food product.
11 . The process of claim 1 , wherein the baked food product has yeast in an amount of about 2.5×10e5 cfu/cm 2 on a surface of the baked food product.
12 . The process of claim 5 , wherein the solution is sprayed on the surface in an amount of about 0.1 ml/100 cm 2 to about 0.5 ml/100 cm 2 .
13 . The process of claim 1 , wherein the baked food product has a water activity of about 0.6 to about 0.846.
14 . A baked food product with improved mold-free shelf life comprising yeast in an amount of about 1×10e4 cfu/cm 2 to about 1×10e7 cfu/cm 2 on a surface of the baked food product,
wherein the yeast comprises at least one of Zygosaccharomyces rouxii or Zygosaccharomyces bisporus ; and
wherein the baked food product has a water activity of about 0.86 or less.
15 . The baked food product of claim 14 , wherein the yeast is present on the surface in an amount of about 2.5×10e5 cfu/cm 2 .
16 . The baked food product of claim 14 , having a water activity of about 0.6 to about 0.86.
17 . The baked food product of claim 14 , having a water activity of about 0.76 or less.
18 . The baked food product of claim 14 , wherein the baked food product shows no visible mold growth for at least 1 month under non-refrigerated conditions after baking.
19 . The baked food product of claim 14 , wherein the baked food product shows no visible mold growth for at least 3 months under non-refrigerated conditions after baking.
20 . The baked food product of claim 14 , wherein the baked food product contains no chemical preservatives.
21 . The baked food product of claims 1 and 14 wherein the baked food product contains no natural preservatives.