عنوان مقاله English
Unfavorable conditions in the production and storage of traditional breads, lead to a high decline in bread quality and thus severe damage and high economic losses. Hence, in this study Baked-Off Technology (BOT) and Modified Atmosphere Packaging (MAP) were used for increasing the shelf life of part-baked product. For this, part-baked Sangak bread was packaged in polyamide/polyethylene bags of 100 µm thickness with three compositions gas included %100 CO2, %50 CO2: %50 N2, %25 CO2: %75 N2 and air as a control and storage at 25° C for 21 days. During storage, quality and microbial features of product such as moisture, texture, total count and mold and yeast count was assessed at intervals of three days. The results showed moisture and texture of part-baked Sangak are not influenced by the atmosphere in the package. While the number of total microorganisms and also mold and yeasts are totally dependent on the amount of carbon dioxide used in the headspace. To increase the proportion of carbon dioxide, the growth rate of bacteria and fungi can be slow. In addition, in this study, significant effect of storage time on all of the qualitative and microbiological characteristics of part-baked Sangak was observed during storage.
کلیدواژهها English
