The project results will be materialized in:
» Improving the quality of the bakery industry.
» Delay of bread musting using acid doughs fermented with acidolactic bacteria, selected for activity against toxigenic fungi (control of biological contamination).
» Delay of bread musting by the technology of packaging in modified atmosphere (MAP), tested for toxigenic fungi.
» Delay of bread musting through the use of essential oils and chemical preservatives - selected substances for activity against toxigenic fungi (control of chemical contamination).
» Training of milling-baking industry staff in order to identify sources of contamination and methods for biological, chemical and technology monitoring.
» Certification / approval of integrated system to reduce contamination with fungi and mycotoxins in the bakery industry.
» Technology transfer of integrated system to industrial partner (P3).