In Modified Atmosphere Packaging (MAP) of fresh bakery foods, high concentrations of carbon dioxide (30% to 60% CO2) are flushed into the package primarily to:
Options:
(A) Inhibit mold and fungal sporulation by dissolving into aqueous phase to form carbonic acid that lowers pH and disrupts microbial enzymes
(B) Accelerate staling
(C) Crisp the product mechanically
(D) Increase dough volume
Answer Key:
A
Step-by-Step Solution & Explanation
Carbon dioxide dissolves in product surface moisture to yield carbonic acid, which reduces cellular membrane permeability and directly inhibits aerobic molds (*Aspergillus*, *Rhizopus*).