Microbiological, sensorial and chemical quality of bread-crumbs, treated by ionizing irradiation
2003
Terzic-Vidojevic, A. (Institut za zemljiste, Beograd (Serbia and Montenegro)) | Popov-Raljic, J. | Psodorov, Dj. | Mastilovic, J. | Milicic, B. | Josic, D.
There are different sources for contamination of bread of which crumbs are produced, so we have endeavoured to perceive microbiological crumb-quality of different producers, whose products we can find in our shops and then to establish the possibility for sterilization those bread-crumbs by ionizing irradiation. Also, we wanted to define the minimal necessary dose of gamma rays, with which is possible to provide adequate microbiological, sensorial and chemical quality for prolonging the lastingness of this product. On the basis of all these examinations it was confirmed, that the irradiation dose until 5 kGy was sufficient to get good microbiological quality of the product, with insignificant changes in sensorial and chemical characteristics of bread-crumbs.
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