The present invention is directed to mold control and extended shelf life
methods and compositions for preparing edible dough-based products, such
as, for example, breads, by treating the surface of the dough used to
prepare the edible product with at least one preservative and at least
one pH adjusting agent prior to or during baking. The present invention
is also directed to methods and compositions for preparing edible
dough-based products, such as, for example, breads, by treating the
surface of the dough used to prepare the edible product with a at least
one pH adjusting agent prior to or during baking. The present invention
is further directed to improved pan oil compositions for preparing edible
dough based products which comprise at least one preservative in an
amount effective to inhibit mold growth on the surface of the bread
prepared from the dough and at least one pH adjusting agent in an amount
effective to improve the activity of the at least one preservative and/or
inhibit microbial growth on the surface of the bread prepared from the
dough.
