Effect of containers and packaging on the quality of grain milling and bakery products
2012
Ludajić, Gordana | Filipović, Nada | Jašin, Danijela | Kovačević, Mira
Alterations in quality of food during storage in most cases have negative effects on sensory and biological values of products. Packaging must maintain the quality of a product unchanged from the moment of packing until consumption. Barrier properties of packaging materials are very important for this purpose. These properties must protect the products from the effects of the environment such as air, especially oxygen, which may cause oxidation of some product components when exposed to light. Depending on the moisture content, bakery products show various signs of aging. Products with higher initial content of moisture, with soft crumb when fresh, lose elasticity and harden during aging with undesirable changes of odor and taste. Flour products with low initial content of moisture absorb the ambient moisture during aging; they soften, become sinewy and stale. The problem is also microbiological contamination of bakery products, particularly molds which are most often causes of deterioration of this group of products. The paper gives a review of the research results on grain milling and bakery products shelf-life. Wheat flour T-500, wheat semolina, toast bread and croissants were tested, i.e. shelf-life of these products was controlled in their standard packaging. The obtained results indicate that packaging used in this research did not affect the shelf-life of the tested products. They also showed that the right selection of packaging and determination of optimal procedure of packaging and bagging of grain milling and bakery products assured optimal period of shelf-life of these products and did not shorten it.
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