Investigation of mold spoilage in breads enriched with purslane and flaxseed powders

Wheat flour partially replaced with 5, 10, 15 and 20% purslane and flaxseed powders. Moisture, aw and bread mold spoilage were investigated. According to the results enrichment with purslane and flaxseed powders led to an increase in the moisture content in comparison to control sample, except for P3 and P4 treatments. During 6 days of storage a decrease in moisture content was observed. By increase in purslane and flaxseed levels water activity increased, except for P4 sample. The highest aw was observed for P2 sample. In general, water activity decreased during storage. According to the results bread enrichment with purslane and flaxseed postponed mold spoilage. Mold spoilage in F4 sample was occurred later than other samples.