Influence of packaging material characteristics on shelf-life and quality of mixed corn bread
2009
Filipović, N., Faculty of Technology, Novi Sad (Serbia) | Lazić, V., Faculty of Technology, Novi Sad (Serbia) | Filipović, J., Institute for Food Technology, Novi Sad (Serbia) | Simović-Šoronja, D., Faculty of Technology, Novi Sad (Serbia)
The influence of different packaging materials on mixed corn bread was investigated. Combination of wheat flour and heat treated corn resulted in new characteristics of bread varietes. Heat treatment of corn is positively contributing to certain biochemical, nutritional and use changes. Pertinent data show that packaging material has strong influence on shelf-life and quality ofthis type of bread. The combination of multilayer PET/PE material was the best combination concerning the bread crumb quality and shelf-life.
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