Influence of modified atmosphere on some rheological and chemico-physical properties of bread
1997
Cencic, L. (Vogrsko (Slovenia))
The effect of modified atmosphere (MA) packaging on rheological and physic-chemical properties of bread was evaluated. The samples of bread slices where packed in atmosphere of carbon dioxide, combination of nitrogen and carbon dioxide (50 : 50) and ethanol vapour. The rheological and physic-chemical properties were determinated during 22 days of storage using an Instron Universal Testing Machine and by determination of gelatinization degree with starch/iodine colourimetric measurements. Kinetics of water content and Aw were also determined. Results showed a relevant decrease of gelatinization degree during storage. Compressive tests on slices showed for all samples increase of load for compression. Bows tests (10mm/min and 200mm/min) showed differences between samples packaged in different MA. Test of recoverable work showed decrease of % of recoverable work during storage and lose of recoverable work was minor for control sample. Penetration in the centre of loaf showed similar comportment like recoverable work. Test of penetration in crust showed for all samples decrease of load in the first days of storage, than increase for samples packaged in CO2 and ethanol vapour. MO packaging appeared to be effective to slow-down the bread hardening of samples packed in atmospheres containing air with a small amount of ethanol vapour and 100% CO2
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