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Themainproblemfacedbybreadmanufacturersishowtoeffectivelyextendtheshelflifeofbreadwithoutchangingitstraditionalflavorandtexture.Frequentproductdeteriorationnotonlyincreasesreturnsandlosses,butalsoweakensthebrand'scompetitivenessinthemarket.Whenconsumerspurchasebread,theyoftenexpectittoremainfreshforseveraldays.However,intheactualstorageprocess,thisrequirementisoftendifficulttomeet.Theuseofpreservativeshasbecomeafeasibleoptionforextendingtheshelflifeofbread.