Which chemical is added to bread to prevent to growth of mold?

• A. Acetic acid.
• B. Lactic acid.
• C. Sorbic acid.
• D. Quats.

Answer: (C)

Verified step by step guidance

1. Identify the purpose of the chemical in the context of bread preservation. The goal is to prevent mold growth, which is a common issue in bread due to its moisture content.
2. Understand the properties of sorbic acid. Sorbic acid is a preservative that inhibits the growth of mold, yeast, and fungi, making it effective for use in food products like bread.
3. Compare sorbic acid with other options listed: Acetic acid, Lactic acid, and Quats. Acetic acid and lactic acid are primarily used for flavoring and fermentation processes, while Quats (quaternary ammonium compounds) are typically used as disinfectants and are not suitable for food preservation.
4. Recognize the application of sorbic acid in the food industry. Sorbic acid is widely used as a preservative in various food products, including baked goods, due to its ability to extend shelf life by preventing microbial growth.
5. Conclude that sorbic acid is the most appropriate choice for preventing mold growth in bread, based on its preservative properties and common usage in the food industry.