Determination of Suitable packaging method and storage time of Iranian Flat Bread Barbary
2010
Famil Momen, Reza
Flat breads play an important role in the diet of Iranians. Staling and mold activity are considered to be the major causes of the huge post productin losses of bread. Presently no specific packaging strategy for prolonging shelflife of bread is practiced, which is the primary cause of bread waste in Iran. In the present investigation an attempt was made to study the effect of macro-perforated and non- perforated polyethelene films in prolonging the shelf life of traditionl Iranian flat bread (Barbary). Macro-perferated films in 350 microns with the density of 1 hole per 2 cm squar and non-perferated films filled with gasouses (90% CO2 and 10% air) were used to study the shelflife of bread for 24,48 and 72 hours. During the course of investigation, textur alanalysis, color changes and mould activity was determined. Results showed that package type has no significant effect on textural property of bread, but as the storage time increased the compression force increased which is an indication of increased stalness. Other results indicates that high percentage of CO2 prevented mould activity in non- perforated packages for 10 days whereas in macro- perforated packages mould activity started after 72 hours of storage.
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