Know how to find that the bread is expired or not!!!!



Q: How can you measure the age of bread?

Ans: The answer to this question is quite simple. The bread has a starchy content in it. When a bacterial or fungal attack occurs on bread, the starch is converted into glucose through anaerobic respiration process, and by measuring the concentration of the glucose (in solution form) by spectrophotometer,  we can have an idea about the age of bread. Due to an increase in the concentration of glucose, there will be a decrease in the concentration of starch. The more decrease in starch concentration the more aged the bread will be.

Standard Solution Preparation:

If we add a known concentration of  solute in the water then the solution, we obtain, is a standard solution.

Measurement of unknown solution concentration:

First, we will take a blank solution (with no contamination) and pass the light through it, it’ll give zero absorbance. Zero absorbance shows that there is zero concentration of glucose. Then the light will be passed through different increased known concentrations of glucose solutions, we’ll get different absorbances for these standard solutions. From this different points on the graph are obtained and by joining these points we’ll have a straight curve (standard curve). So, for measuring the concentration of glucose formed by starch, unknown to us, we put its solution into the spectrophotometer and get the absorbance value. From this absorbance value, we draw a perpendicular on the x-axis and find the concentration of glucose.  

 

2nd Method:

Another method for this purpose is the measurement of gluten protein in the bread. Normally its concentration is 10.5% in bread. The decrease in the amount of gluten tells us that how old the bread will be.


Publisher Name: Muhammad Hannan Sharif

In case of any query, contact mhsbios.hannan@gmail.com

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