Abstract: Methods of imparting resistance to mold to a food product during extended storage at refrigerated temperatures by topically applying a live yeast and fermented aqueous sugar and ethanol solution to a surface of the food product are provided. The live yeast and fermented aqueous sugar and ethanol solution contains about 1% to about 5% live yeast, about 5% to about 40% sugar, and about 5% to about 20% ethanol and is applied in an amount of about 0.5 to about 2 ml per about 80 to about 100 grams of food product. The live yeast converts ethanol into acetaldehyde at a rate which imparts mold resistance to the food product for up to 6 months at refrigerated temperatures.

Abstract: Bagels with extended shelf life, preferably at least two weeks, and processes and formulations are disclosed. The process includes the steps of: preparing a dough by mixing flour, water, yeast, salt, and sugar and a freshness-promoting combination of starch-degrading enzyme, monoglycerides, and monosaccharide; holding the dough under conditions of temperature and humidity for a time effective to develop the dough as evidenced by the evolution of carbon dioxide and the degradation of at least a portion of the starch in the flour to oligosaccharides; forming the dough into bagel-shaped dough pieces; and boiling and baking the dough pieces. The freshness-promoting composition preferably includes one or more additional ingredients selected from the group consisting of: a gum, an oil, wheat gluten in addition to that present in the flour, and at least one egg component. It is also preferred to spray the bagel with a solution of an antimycotic following baking.