METHOD FOR IMPROVING PRESERVATION OF BREAD AND CONFECTIONERY BY SURFACE TREATMENT USING CHITOSAN

摘要

PURPOSE: A method for improving the preservation of bread and confectionery by surface treatment using chitosan is provided, thereby improving the preservation and quality of bread and confectionary. CONSTITUTION: The method for improving the preservation of bread and confectionary comprises the steps of: preparing a solution containing 0.01 to 30% of chitosan and its derivative having a molecular weight of over 5,000 dalton; and spraying or sticking the chitosan solution on the surfaces of bread and confectionary or dipping the bread and confectionary thereinto during or after production of bread and confectionary.