The research focuses on the evaluation of the effects of films with different thickness on the quality of industrial durum wheat bread. A comparative shelf life test was performed taking into consideration textural parameters, instrumental crumb colour parameters, crumb moisture and alkaline water retention capacity, considered as indirect indicators of bread staling. Sliced, durum wheat bread was packed into a system made of a thermoformed bottom, with thickness ranging from 225 to 275. μm, and a lid (121-125. μm), with comparable barrier properties. Results demonstrated that it is possible to reduce packaging by about 20% without affecting shelf life standards. The packaging systems showed comparable barrier performances, maintaining the modified atmosphere during 103 days. Texture profile analysis gave comparable results for packages at reduced thickness compared with conventional ones. Also, colour, alkaline water retention capacity and crumb moisture correlated well with bread ageing and did not significantly vary among packaging types.

Influence of packaging on the quality maintenance of industrial bread by comparative shelf life testing / Licciardello, F.; Cipri, L.; Muratore, G. - In: FOOD PACKAGING AND SHELF LIFE. - ISSN 2214-2894. - 1:1(2014), pp. 19-24. [10.1016/j.fpsl.2013.10.001]

Influence of packaging on the quality maintenance of industrial bread by comparative shelf life testing

Licciardello F.;
2014

Abstract

The research focuses on the evaluation of the effects of films with different thickness on the quality of industrial durum wheat bread. A comparative shelf life test was performed taking into consideration textural parameters, instrumental crumb colour parameters, crumb moisture and alkaline water retention capacity, considered as indirect indicators of bread staling. Sliced, durum wheat bread was packed into a system made of a thermoformed bottom, with thickness ranging from 225 to 275. μm, and a lid (121-125. μm), with comparable barrier properties. Results demonstrated that it is possible to reduce packaging by about 20% without affecting shelf life standards. The packaging systems showed comparable barrier performances, maintaining the modified atmosphere during 103 days. Texture profile analysis gave comparable results for packages at reduced thickness compared with conventional ones. Also, colour, alkaline water retention capacity and crumb moisture correlated well with bread ageing and did not significantly vary among packaging types.
1
1
19
24
Influence of packaging on the quality maintenance of industrial bread by comparative shelf life testing / Licciardello, F.; Cipri, L.; Muratore, G. - In: FOOD PACKAGING AND SHELF LIFE. - ISSN 2214-2894. - 1:1(2014), pp. 19-24. [10.1016/j.fpsl.2013.10.001]
Licciardello, F.; Cipri, L.; Muratore, G
File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

Licenza Creative Commons
I metadati presenti in IRIS UNIMORE sono rilasciati con licenza Creative Commons CC0 1.0 Universal, mentre i file delle pubblicazioni sono rilasciati con licenza Attribuzione 4.0 Internazionale (CC BY 4.0), salvo diversa indicazione.
In caso di violazione di copyright, contattare Supporto Iris

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/1164044
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 29
  • ???jsp.display-item.citation.isi??? ND
social impact