SPECIALTY BREAD PRODUCT CONTAINING PRESERVATIVE AND METHOD OF PREPARING SAME

摘要

Specialty bread products prepared from yeast-leavened dough have enhanced taste and appearance and have extended shelf life. The products are prepared by incorporating sorbic acid into the dough prior to baking and then spraying with potassium sorbate. It has been found that such a combination affords results not predictable from results afforded by only adding sorbic acid to the dough or by only spraying the surface with potassium sorbate.