Mugdannelse på skiveskåret hvidt brød påvirkes ikke af in situ-efterladt endeskive – et randomiseret, kontrolleret studie
Ugeskr Læger 2016;178:V68834
The effect on mold formation when leaving the first slice in situ in white sliced bread
INTRODUKTION: To study the effect on mold formation when leaving the first slice in situ in white sliced bread (WSB). MATERIAL AND METHODS: We randomized 20 bags of WSB from a single production batch to either have the first slice removed or left in situ and compared mold formation and dryness on day ten. We removed two slices of bread from each bag daily and used blinded outcome assessors.RESULTS: We found mold in seven vs. six bags in the groups (p = 1.00). Results on dryness were inconsistent. The study may have been underpowered.CONCLUSION: Leaving the end slice in situ may not affect mold formation in WSB.