Bread packing in modified atmosphere with the application of oxygen absorbent

• Main Authors: Psodorov, Dj, Kaludjerski, G, Mastilovic, J, Simurina, O. (University of Novi Sad, Novi Sad (Yugoslavia). Faculty of Technology)
• Format: Conference Proceeding
• Language: English
• Published: Novi Sad (Yugoslavia) University of Novi Sad, Faculty of Technology 2001
• Subjects: APTITUD PARA LA CONSERVACION; APTITUDE A LA CONSERVATION; BREAD; CONDITIONNEMENT SOUS GAZ INERTE; EMPAQUETADO EN ATMOSFERA INERTE; GAS PACKAGING; KEEPING QUALITY; MATERIALES DE EMPAQUE; MATERIAU DE CONDITIONNEMENT; PACKAGING MATERIALS; PAIN; PAN

On the basis of the performed investigations there was defined the influence of raw material composition on the quality change of bread with prolonged freshness. Optimal technological method for the production of bread with prolonged freshness was defined. There was performed the investigation of suitability of two kinds of high barrier wrapping materials on domestic market for bread packing in modified atmosphere with the objective to solve the problem of bread shelf life extension. The investigation of suitability of bread packing in modified atmosphere for long - term bread preserving was performed and the atmosphere with 100% of CO2 was determined to be the optimal one. The investigation of the influence of remaining oxygen in gas space of packed bread was performed and the way of oxygen absorbing was defined, i.e. the way of oxygen removal and creation of anaerobic conditions on gas space. The sack of oxygen absorbent and packing in multi-layer foils PE/AL/PET disabled mold growth and enabled bread preserving for more than five months.