Overview
This application study evaluates the performance of SHIELD® NV Dry, a clean-label flavour system designed to support bread stability during storage while maintaining dough performance and sensory quality. The study compares SHIELD NV Dry with an untreated control and potassium sorbate, assessing its impact on dough properties, proofing behaviour, product stability and sensory characteristics.
Why it matters
- Supports bread stability during storage while helping maintain freshness and product quality.
- Compatible with standard bakery processes and fermentation conditions.
- Helps preserve dough performance and desirable sensory characteristics.
- Supports clean-label formulation strategies aligned with evolving consumer expectations.
- Evaluated against conventional preservation approaches, including potassium sorbate.
