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The effect on mold formation when leaving the first slice in situ in white sliced bread

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INTRODUCTION: To study the effect on mold formation when leaving the first slice in situ in white sliced bread (WSB).

MATERIAL AND METHODS: We randomized 20 bags of WSB from a single production batch to either have the first slice removed or left in situ and compared mold formation and dryness on day ten. We removed two slices of bread from each bag daily and used blinded outcome assessors.

RESULTS: We found mold in seven vs. six bags in the groups (p = 1.00). Results on dryness were inconsistent. The study may have been underpowered.

CONCLUSION: Leaving the end slice in situ may not affect mold formation in WSB.

Translated title of the contributionThe effect on mold formation when leaving the first slice in situ in white sliced bread
Original languageDanish
JournalUgeskrift for Laeger
Volume178
Issue number50
ISSN0041-5782
Publication statusPublished - 12 Dec 2016

ID: 59433396