The effect on mold formation when leaving the first slice in situ in white sliced bread
Brinch, J.H.W.; Nervil, G.G.; Sort, R.; Thomsen, J.L.D.
Ugeskrift for Laeger 178(50)
2016
ISSN/ISBN: 1603-6824 PMID: 27966416 Document Number: 687168
To study the effect on mold formation when leaving the first slice in situ in white sliced bread (WSB). 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. 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. Leaving the end slice in situ may not affect mold formation in WSB.