Natural Preservatives & Bread Shelf Life

Overview

This project was designed to see if natural preservatives added to homemade white bread would increase its shelf-life. Based on research prior to experimentation, four natural preservatives were chosen for the experiment: honey, rosemary extract, vitamin C powder, and vinegar. The hypothesis states, “I believe that the bread loaf with rosemary extract will have the longest shelf life compared to the other bread loaves with honey, Vitamin C powder, and vinegar.” For the experiment, one loaf of white bread was made using the original recipe as a control. The recipe was repeated four more times with 2 tablespoons of honey, rosemary extract, vitamin C powder, and vinegar added to the dough before baking. All loaves received the same treatment and were stored in the Lazy Susan’s cabinet in the house. Every day during a trial, mold growth was recorded with gloved hands and organized into a data table. Each trial was exactly a week and the experiment concluded with three completed trials. The hypothesis was incorrect because during all three trials honey had the longest shelf life compared to the other natural preservatives added. Rosemary extract had the next longest shelf life followed by vinegar. The shelf life of the Vitamin C powder was the shortest as it began molding even before the control bread loaves in all three trials.

Competition history

• AJAS 2020 Category not listed

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