Practice question
A packaged bread product shows mold growth within 4 days in humid conditions. The company introduces a preservative that delays spoilage up to 15 days. However, consumers complain of slight bitterness after reformulation. Which explanation best fits this situation?
Verified Solution4 OptionsUpdated: October 2026👁️1 View
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- 1Calcium propionate inhibits mold but may affect flavor at higher concentrations✓
- 2Sodium chloride increases microbial growth in bakery products
- 3Sugar acts as a microbial stimulant in bread
- 4Baking destroys all fungal spores permanently
Correct answer
Calcium propionate inhibits mold but may affect flavor at higher concentrations
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