Staling and Quality of Iranian Flat Bread Stored at Modified Atmosphere in Different Packaging
This study investigated the use of modified
atmosphere packaging (MAP) and different packaging to extend the
shelf life of Barbari flat bread. Three atmospheres including 70%CO2
and 30%N2, 50% CO2 and 50%N2 and a normal air as control were
used. The bread samples were packaged in three type pouches. The
shelf life was determined by appearance of mold and yeast (M +Y) in
Barbari bread samples stored at 25 ± 1°C and 38 ± 2% relative
humidity. The results showed that it is possible to prolong the shelf
life of Barbari bread from four days to about 21 days by using
modified atmosphere packaging with high carbon dioxide
concentration and high-barrier laminated and vacuum bags packages.
However, the hardness of samples kept in MAP increase significantly
by increase of carbon dioxide concentration. The correlation
coefficient (r) between headspace CO2 concentration and hardness
was 0.997, 0.997 and 0.599 for A, B and C packaging respectively.
High negative correlation coefficients were found between the crumb
moisture and the hardness values in various packaging. There were
significant negative correlation coefficients between sensory
parameters and hardness of texture.
[1] Rodriguez, M., Medina, L. M., Jordano, R. (2000): Effect of modified
atmosphere packaging on the shelf life of sliced wheat flour bread.
Nahrung-Food. 44(4): 247 - 252.
[2] Delnobile, M. A., Martoriello, T., Cavella, S., Giudici, P., Masi, P.
(2003): Shelf life extension of durum wheat. Ital. Journal of Food
Science. 3(15): 383 -394.
[3] Rasmussen, P. H., Hansen, A. (2000): Staling of wheat bread stored in
modified atmosphere. Lebensmittel-Wissenchaft & Technologie. 34:
487-491.
[4] Brody, A., Strupinsky, E. R., and Kline L. R. (2001): Active packaging
for food applications. CRC Press,Boca Raton, Fla
[5] Seiler, D. A. L. (1989): Modified atmosphere packing of bakery product
In: BRODY, A. L. (Ed.), Controlled/Modified Atmosphere/ Vacuum
Packing of Food. Connecticut, USA: Food & Nutrition Press, Inc. pp.
119-133.
[6] Knorr, D. and Tomlins, R. I. (1985): Effect of carbon dioxide modified
atmosphere on the compressibility of stored baked goods. Journal of
Food Science. 50: 1172-1176.
[7] Avital, Y., Mannheim, C. H., Miltz, J. (1990): Effect of carbon dioxide
atmosphere on staling and water relations in bread. Journal of Food
Science. 55(2), 413-416.
[8] Black, R. G., Quail, K. J., Reyes, V., Kuzyk, M. and Ruddick, L. (1993):
Shelf-life extension of pita bread by modified atmosphere packaging.
Food Australia 45: 387-391.
[9] Martin, M. L., Zeleznak, K. J. and Hoseney, R. C. (1991): A mechanism
of bread firming. I. Role of starch swelling. Cereal Chemistry. 68: 498-
502.
[10] Morgan, K. R., Gerrard, J., Ross, M. and Gilpin, M. (1997): Staling in
starch breads: the effect of antistaling alfa amylase. Starch-Starke. 49:
54-59.
[11] Fernandez, U., Vodovotz, Y., Courtney, P., Pascall, M. A. (2006):
Extended shelf life of soy bread using modified atmosphere packaging.
Journal of Food Protection. 69(3): 693-698.
[12] Czuchajowska, Z. and Pomeranz, Y. (1989): Differential scanning
calorimetry, water activity, and moisture contents in crumb centre and
near-crust zones of bread during storage. Cereal Chemistry. 66: 305-309.
[13] He, H. and Hoseney, R. C. (1990): Changes in bread firmness and
moisture during long-term storage. Cereal Chemistry. 67: 603-605.
[14] Rogers,D. E., Zeleznak,K. J., LAI, C. S. and Hoseney, R.C. (1988):
Effect of native lipids, shortening, and bread moisture on bread firming.
Cereal Chemistry. 65: 398-401.
[15] Eliasson, A-C. and Larsson, K. (1993): Cereals in bread making, Marcel
Dekker, New-York USA p. 249-370
[16] Morad, M.M. and D-Appolonia, B.L. (1980): Effect of surfactants and
baking procedure on total water solubles and soluble starch in bread
crumbs. Cereal Chemistry. 57(2): 141.
[17] Kulp, K. and Ponte, J.G. (1981): Staling of white pan bread:
Fundamental causes. CRC Critical Reviews in Food Science and
Nutrition. 15(l): 1.
[18] Piazza, L. and Masi, P. (1995): Moisture redistribution throughout the
bread loaf during staling and its effects on mechanical properties. Cereal
Chemistry. 72: 320-325.
[19] Platt, W., & Powers, R. (1940): Compressibility of bread crumb. Cereal
Chemistry. 17: 601.
[20] Bechtel, W. G., & Meisner, D. F. (1954): Staling studies of bread made
with flour fractions. III. Effect of crumb moisture and starch. Cereal
Chemistry. 31: 176.
[21] Bashford, L.L. and Hartung, T.E. (1976): Rheological properties related
to bread freshness. Journal of Food Science. 41: 446-447.
[22] Brady, P.L. and Mayer, S.M. (1985): Correlation of sensory and
instrumental measures of bread texture. Cereal Chemistry. 62(1): 70-72.
[23] Baig, S. K., and Hoseney, R. C., (1977): Effect of mixer speed, dough
temperature and water absorption on flour water mixograms, Cereal
Chemistry. 54: 605-615.
[24] AACC, (2000): approved methods of American Association of Cereal
Chemists (tenth ed.), St. Paul, MN, USA: The Association.
[25] Salminen, A., Kala, K. L., Randell, K., Hurme, E., Linkot, P.,
Ahvenainen, R. (1996): The effect of ethanol and oxygen absorption on
the shelf-life of packed sliced rye bread. Packaging technology and
science. 9: 29-42.
[26] Pourfarzad, A., Haddad khodaparast, M, H., Karimi, M., Mortazavi, S,
A., Ghiafeh Davoodi, M., Hematian Sourki, A., Razavizadegan Jahromi,
S, H. (2009). Effect of polyols on shelf life and quality of flat bread
fortified with soy flour. Journal of food process engineering "to be
published".
[27] Sidhu, J.S., AlSaqer, J., and Al-Zenki, S. (1997): Comparison of
methods for the assessment of the extent of staling in bread. Food
Chemistry. 58: 161-167.
[28] Azizi, M.H., Rajabzadeh, N., and Riahi, E. (2003): Effect of
monodiglyceride and lecithin on dough rheological characteristics and
quality of flat bread, Lebensmittel-Wissenchaft & Technologie. 36:189-
143.
[29] Bourgeois, C.M., Mescie, J.F. and Zucca, J. (eds.). (1988):
Microbiologie alimentarie-1: Aspect microbiologique de la skurite et de
la qualite alimentaires. Technique et Documentation, Paris, France p. 17-
23.
[30] Guarda, A., Rosell, C. M., Benedito, C., & Galotto, M. J. (2004):
Different hydrocolloids as bread improvers and antistaling agents. Food
Hydrocolloids 18: 241-247.
[31] Knorr, D. (1987): Compressibility of baked goods after carbon dioxide
atmosphere processing and storage. Cereal Chemistry. 64(3): 150.
[32] Fessas, D. & Schiraldi, A. (1998): Texture and staling of wheat bread
crumb: effects of water extractable proteins and pentozans.
Thermochimica Acta. 323: 17-26.
[33] Fik, M., & Surowka, K. (2002): Effect of prebaking and frozen storage
on the sensory quality and instrumental texture of bread. Journal of the
Science of Food and Agriculture. 82: 1268-1275.
[34] Hug-Iten S, Escher F, Conde-Petit B. (2003): Staling of bread: role of
amylose and amylopectin and influence of starch-degrading enzymes.
Cereal Chemistry. 80: 654-661.
[35] Vermeiren, L., Devlieghere, F., van Beest, M., de Kruijf, N., &
Debevere, J. (1999): Developments in the active packaging of foods.
Trends in Food Science and Technology. 10: 77-86.
[36] Smith, J. P., Jackson, E. D., Ooraikul, B. (1983): Storage Study of a Gas-
Packaged Bakery Product. Journal of Food Science. 48: 1370-1375.
[1] Rodriguez, M., Medina, L. M., Jordano, R. (2000): Effect of modified
atmosphere packaging on the shelf life of sliced wheat flour bread.
Nahrung-Food. 44(4): 247 - 252.
[2] Delnobile, M. A., Martoriello, T., Cavella, S., Giudici, P., Masi, P.
(2003): Shelf life extension of durum wheat. Ital. Journal of Food
Science. 3(15): 383 -394.
[3] Rasmussen, P. H., Hansen, A. (2000): Staling of wheat bread stored in
modified atmosphere. Lebensmittel-Wissenchaft & Technologie. 34:
487-491.
[4] Brody, A., Strupinsky, E. R., and Kline L. R. (2001): Active packaging
for food applications. CRC Press,Boca Raton, Fla
[5] Seiler, D. A. L. (1989): Modified atmosphere packing of bakery product
In: BRODY, A. L. (Ed.), Controlled/Modified Atmosphere/ Vacuum
Packing of Food. Connecticut, USA: Food & Nutrition Press, Inc. pp.
119-133.
[6] Knorr, D. and Tomlins, R. I. (1985): Effect of carbon dioxide modified
atmosphere on the compressibility of stored baked goods. Journal of
Food Science. 50: 1172-1176.
[7] Avital, Y., Mannheim, C. H., Miltz, J. (1990): Effect of carbon dioxide
atmosphere on staling and water relations in bread. Journal of Food
Science. 55(2), 413-416.
[8] Black, R. G., Quail, K. J., Reyes, V., Kuzyk, M. and Ruddick, L. (1993):
Shelf-life extension of pita bread by modified atmosphere packaging.
Food Australia 45: 387-391.
[9] Martin, M. L., Zeleznak, K. J. and Hoseney, R. C. (1991): A mechanism
of bread firming. I. Role of starch swelling. Cereal Chemistry. 68: 498-
502.
[10] Morgan, K. R., Gerrard, J., Ross, M. and Gilpin, M. (1997): Staling in
starch breads: the effect of antistaling alfa amylase. Starch-Starke. 49:
54-59.
[11] Fernandez, U., Vodovotz, Y., Courtney, P., Pascall, M. A. (2006):
Extended shelf life of soy bread using modified atmosphere packaging.
Journal of Food Protection. 69(3): 693-698.
[12] Czuchajowska, Z. and Pomeranz, Y. (1989): Differential scanning
calorimetry, water activity, and moisture contents in crumb centre and
near-crust zones of bread during storage. Cereal Chemistry. 66: 305-309.
[13] He, H. and Hoseney, R. C. (1990): Changes in bread firmness and
moisture during long-term storage. Cereal Chemistry. 67: 603-605.
[14] Rogers,D. E., Zeleznak,K. J., LAI, C. S. and Hoseney, R.C. (1988):
Effect of native lipids, shortening, and bread moisture on bread firming.
Cereal Chemistry. 65: 398-401.
[15] Eliasson, A-C. and Larsson, K. (1993): Cereals in bread making, Marcel
Dekker, New-York USA p. 249-370
[16] Morad, M.M. and D-Appolonia, B.L. (1980): Effect of surfactants and
baking procedure on total water solubles and soluble starch in bread
crumbs. Cereal Chemistry. 57(2): 141.
[17] Kulp, K. and Ponte, J.G. (1981): Staling of white pan bread:
Fundamental causes. CRC Critical Reviews in Food Science and
Nutrition. 15(l): 1.
[18] Piazza, L. and Masi, P. (1995): Moisture redistribution throughout the
bread loaf during staling and its effects on mechanical properties. Cereal
Chemistry. 72: 320-325.
[19] Platt, W., & Powers, R. (1940): Compressibility of bread crumb. Cereal
Chemistry. 17: 601.
[20] Bechtel, W. G., & Meisner, D. F. (1954): Staling studies of bread made
with flour fractions. III. Effect of crumb moisture and starch. Cereal
Chemistry. 31: 176.
[21] Bashford, L.L. and Hartung, T.E. (1976): Rheological properties related
to bread freshness. Journal of Food Science. 41: 446-447.
[22] Brady, P.L. and Mayer, S.M. (1985): Correlation of sensory and
instrumental measures of bread texture. Cereal Chemistry. 62(1): 70-72.
[23] Baig, S. K., and Hoseney, R. C., (1977): Effect of mixer speed, dough
temperature and water absorption on flour water mixograms, Cereal
Chemistry. 54: 605-615.
[24] AACC, (2000): approved methods of American Association of Cereal
Chemists (tenth ed.), St. Paul, MN, USA: The Association.
[25] Salminen, A., Kala, K. L., Randell, K., Hurme, E., Linkot, P.,
Ahvenainen, R. (1996): The effect of ethanol and oxygen absorption on
the shelf-life of packed sliced rye bread. Packaging technology and
science. 9: 29-42.
[26] Pourfarzad, A., Haddad khodaparast, M, H., Karimi, M., Mortazavi, S,
A., Ghiafeh Davoodi, M., Hematian Sourki, A., Razavizadegan Jahromi,
S, H. (2009). Effect of polyols on shelf life and quality of flat bread
fortified with soy flour. Journal of food process engineering "to be
published".
[27] Sidhu, J.S., AlSaqer, J., and Al-Zenki, S. (1997): Comparison of
methods for the assessment of the extent of staling in bread. Food
Chemistry. 58: 161-167.
[28] Azizi, M.H., Rajabzadeh, N., and Riahi, E. (2003): Effect of
monodiglyceride and lecithin on dough rheological characteristics and
quality of flat bread, Lebensmittel-Wissenchaft & Technologie. 36:189-
143.
[29] Bourgeois, C.M., Mescie, J.F. and Zucca, J. (eds.). (1988):
Microbiologie alimentarie-1: Aspect microbiologique de la skurite et de
la qualite alimentaires. Technique et Documentation, Paris, France p. 17-
23.
[30] Guarda, A., Rosell, C. M., Benedito, C., & Galotto, M. J. (2004):
Different hydrocolloids as bread improvers and antistaling agents. Food
Hydrocolloids 18: 241-247.
[31] Knorr, D. (1987): Compressibility of baked goods after carbon dioxide
atmosphere processing and storage. Cereal Chemistry. 64(3): 150.
[32] Fessas, D. & Schiraldi, A. (1998): Texture and staling of wheat bread
crumb: effects of water extractable proteins and pentozans.
Thermochimica Acta. 323: 17-26.
[33] Fik, M., & Surowka, K. (2002): Effect of prebaking and frozen storage
on the sensory quality and instrumental texture of bread. Journal of the
Science of Food and Agriculture. 82: 1268-1275.
[34] Hug-Iten S, Escher F, Conde-Petit B. (2003): Staling of bread: role of
amylose and amylopectin and influence of starch-degrading enzymes.
Cereal Chemistry. 80: 654-661.
[35] Vermeiren, L., Devlieghere, F., van Beest, M., de Kruijf, N., &
Debevere, J. (1999): Developments in the active packaging of foods.
Trends in Food Science and Technology. 10: 77-86.
[36] Smith, J. P., Jackson, E. D., Ooraikul, B. (1983): Storage Study of a Gas-
Packaged Bakery Product. Journal of Food Science. 48: 1370-1375.
@article{"International Journal of Business, Human and Social Sciences:59444", author = "A. Hematian Sourki and F. Tabatabaei Yazdi and M. Ghiafeh Davoodi and S.A. Mortazavi and M. Karimi and S.H. Razavizadegan Jahromi and A. Pourfarzad", title = "Staling and Quality of Iranian Flat Bread Stored at Modified Atmosphere in Different Packaging", abstract = "This study investigated the use of modified
atmosphere packaging (MAP) and different packaging to extend the
shelf life of Barbari flat bread. Three atmospheres including 70%CO2
and 30%N2, 50% CO2 and 50%N2 and a normal air as control were
used. The bread samples were packaged in three type pouches. The
shelf life was determined by appearance of mold and yeast (M +Y) in
Barbari bread samples stored at 25 ± 1°C and 38 ± 2% relative
humidity. The results showed that it is possible to prolong the shelf
life of Barbari bread from four days to about 21 days by using
modified atmosphere packaging with high carbon dioxide
concentration and high-barrier laminated and vacuum bags packages.
However, the hardness of samples kept in MAP increase significantly
by increase of carbon dioxide concentration. The correlation
coefficient (r) between headspace CO2 concentration and hardness
was 0.997, 0.997 and 0.599 for A, B and C packaging respectively.
High negative correlation coefficients were found between the crumb
moisture and the hardness values in various packaging. There were
significant negative correlation coefficients between sensory
parameters and hardness of texture.", keywords = "modified atmosphere packaging, flat bread, Iranian bread, staling, correlation.", volume = "4", number = "5", pages = "539-6", }
