Thermal Treatment Influence on the Quality of Rye Bread Packaged in Different Polymer Films
this study was carried out to investigate the changes in
quality parameters of rye bread packaged in different polymer films
during convection air-flow thermal treatment process. Whole loafs of
bread were placed in polymer pouches, which were sealed in reduced
pressure air ambiance, bread was thermally treated in
at temperature +(130; 140; and 150) ± 5 ºC within 40min, as long as
the core temperature of the samples have reached accordingly
+80±1 ºC. For bread packaging pouches were used: anti-fog
Mylar®OL12AF and thermo resistant combined polymer material.
Main quality parameters was analysed using standard methods:
temperature in bread core, bread crumb and crust firmness value,
starch granules volume and microflora. In the current research it was
proved, that polymer films significantly influence rye bread quality
parameters changes during thermal treatment. Thermo resistant
combined polymer material film could be recommendable for
packaged rye bread pasteurization, for maximal bread quality
parameter keeping.
[1] K. Gali─ì, D. Gabri─ì "Shelf Life of Packed Bakery Goods: a Review,"
Critical Reviews in Food Science and Nutrition, No.49, pp. 408-426,
2009.
[2] D. Klava, T. Rakcejeva "Changes of Physical Parameters in Wheat
Bread with Buckwheat Flour Additive During Storage," Proceeding of
4th International Congress ÔÇ×Flour Bread ÔÇÿ07" & 6th Croatian Congress
of Cereal technologists, pp. 331-337, 2008.
[3] A. Del NobileM, T. Martoriello, S. Gavella, P. Gludici, P. Masi "Shelf
Life Extension of Durum Wheat Bread," J. Food Science, vol. 15, pp.
383-393, 2003.
[4] P. V. Nielsen, R. Rios "Inhibition of Fungal Growth on Bread by
Volatile Packaging From Spices and Herbs, and the Possible
Application in Active Packaging, with Special Emphasis on Mustard
Essential Oil," J. Food Microbiology, vol. 60, pp. 219-229, 2000.
[5] L.-R. Ampare, J. M. Lagar├│n, M. J. Ocio "2. Active Polymer Packaging
of Non-Meat Food Products,"- In: Smart Packaging Technologies for
Fast Moving Consumer Goods, Edited by Joseph Kerry and Paul
Butler┬®, J. Wiley & Sons, Ltd, pp. 19-30, 2008 (available on
http://media.wiley.com/product_data/excerpt/25/04700280/0470028025
.pdf)
[6] H. He, Hoseney R.C. "Changes in Bread Firmness and Moisture During
Long-Term Storage," J. Cereal Chem., vol. 67, pp. 603-605, 1990.
[7] C. Pfeiffer, M.D. Aujourdhui, J. Walter, J. Nuessli, F. Escher
"Optimizing Food Packaging of Bakery Products," J. Food Tech., vol.
53, pp. 52-58, 1999.
[8] S.J. Risch "New Developments in Packaging Materials," J. Cereal
Foods World, vol. 44, pp. 159-160, 1999.
[9] S. Kohn "An Update of the US Baking Industry," J. Cereal Foods
World, vol. 45, pp. 94-97, 2000.
[10] C. A. Phillips "Review: Modified Atmosphere Packaging and its Effects
on the Microbiological Quality and Safety of Produce," J. Food Sci.
Technol., vol. 31, pp. 463-479, 1996.
[11] M. E. Guynot, S. Marin,V. Sanchis, A. J. Ramos "Modified Atmosphere
Packaging for Prevention of Mould Spoilage of Bakery Products with
Different pH and Water Activity Levels," J. Food Protection, vol. 66,
no. 10, pp. 18640-1872, 2003.
[12] P. Singh, G.K. Goyal "Combined Effect of Refrigeration and Modified
Atmosphere Packaging on the Shelf Life of Ready-to-Serve Pizza:
Biochemical and Sensory Attributes," American Journal of Food
Technology, vol. 6, pp. 202-214, 2011.
[13] B.P.F. Day "Active Packaging," In: Food Packaging Technologies (eds.
R. Coles, D. McDowell, M. Kirwan), CRC Press, Boca Raton, FL, USA,
pp. 282-302, 2003.
[14] M. Ozdemir, J.D. Floros "Active Food Packaging Technologies,"
Critical reviews in Food Science, vol. 72, pp. 39-55, 2004.
[15] S. Limbo, E. Mascheroni, L. ÔÇ×Piergiovanni The Sombined Effects of
Carbon Dioxide and Ethanol Vapors on the Preservation of Sliced Bread
Stored at Low Oxygen Partial Pressure," Italian Food and Beverage
Technology, XLIX, October, 2007.
[16] E. Latou, S.F. Mexis, A.V. Badeka, M.G. Kontominas "Shelf Life
Extension of Sliced Bread Using Either an Ethanol Emitter or an
Ethanol Emitter Combined with an Oxygen Absorber as Alternatives to
Chemical Preservatives, J. Cereal Science, vol. 52, pp. 457-465, 2010.
[17] P. F. Brian "Active packaging of food," In: Smart Packaging
Technologies for Fast Moving Consumer Goods, Edited by J. Kerry and
P. Butler┬®, John Wiley & Sons, Ltd: pp 1-17, 2008 (available on
http://media.wiley.com/product_data/excerpt/25/04700280/0470028025
.pdf)
[18] HYFOMA, "Rye bread," (available on
http://www.hyfoma.com/en/content/food-branches-processingmanufacturing/)
[19] C. SchÜnemann, G. Treu "Technologie der Backwarenherstellung,"
Afeld/Leine: Gildenverlag, s. 400, 1999.
[20] T. Gaurav "Microwave and Radio-Frequency Heating. In:Advances in
Thermal and Non-Thermal Food Preservation," editors T. Gaurav, V. K.
Juneja, Lackwell Publishing, pp. 91-99, 2007.
[21] S. Muizniece-Brasava, T. Rakcejeva, O. Circene "Method for Treatment
of Packaged Bread Products for Prolonging Shelf-Life Thereof," Patent
of Republic of Latvia, no. LV 14225 B, October, 2011.
[22] S. Ghazala, H. Ramaswang, J. Smith, M. "Simpson Thermal Process
Simulations for Sous Vide Processing of Fish and Meat foods," J. Food
Research International, vol. 28, no. 2, pp. 117-122, 1995.
[23] A.S. Mazzotta "Thermal Inactivation of Stationary-Phase and Salt-
Adapted Listeria monocytogenes During Postprocess Pasteurization of
Surimi-Based Imitation Crab Meat," J. Food Prot. vol. 64, pp.483-485,
2001.
[24] R.Y. Murphy, B.P. Marks, E.R. ohnson, M.G. Johnson, H. Chen
"Thermal Inactivation Kinetics of Salmonella and Listeria in Ground
Chicken Breast Meat and Liquid Medium," J. Food Science, vol. 65,
pp.706-710, 2000.
[25] GEPACk EUROPE "L-operculage sur tous types de matériaux, Mylar®
OL," 2012 (available on: http://www.gepack.fr/product_detail.
php?lang=2&produit_id=6)
[26] T. Rakcejeva, K. Rusa, L. Dukalska, G. Kerch "Effect of Chitosan and
Chitooligosaccharide Lactate on Free Lipids and Reducing Sugars
Content and on Wheat Bread Firming.," J. European Food Research
and Technology, , vol. 232, no. 1, pp.123-128, 2010.
[27] J.D. Legan "Mould Spoilage of the Bread: the problem and Some
Solutions," J. International Biodeterioration & Biodegradation, vol.32,
iss. 1-3, pp. 33-53, 1993.
[28] J.A. Gray, J.N. BeMiller "Bread staling: molecular basis and control,"
J. Food Science and Food Safety, vol. 2, pp. 1-21, 2003.
[29] M.G. Scanlon, M.C. Zghal "Bread Properties and Crumb Structure,"
J. Food Research International, vol. 34, iss. 10, pp. 841-864, 2001.
[30] H. Skobranek "Bäckerei technologie," Hamburg: Verlag handwork and
Technik, s. 432, 1995.
[31] Y.M. Mohd Jusoh, N.L. Chin, Y.A. Yusof, R. Abdul Rahman "Bread
Crust Thickness Measurement Using Digital Imaging and L a b Color
System," J. Food Engineering, vol. 94, iss. 3-4, October, pp.366-371,
2009.
[1] K. Gali─ì, D. Gabri─ì "Shelf Life of Packed Bakery Goods: a Review,"
Critical Reviews in Food Science and Nutrition, No.49, pp. 408-426,
2009.
[2] D. Klava, T. Rakcejeva "Changes of Physical Parameters in Wheat
Bread with Buckwheat Flour Additive During Storage," Proceeding of
4th International Congress ÔÇ×Flour Bread ÔÇÿ07" & 6th Croatian Congress
of Cereal technologists, pp. 331-337, 2008.
[3] A. Del NobileM, T. Martoriello, S. Gavella, P. Gludici, P. Masi "Shelf
Life Extension of Durum Wheat Bread," J. Food Science, vol. 15, pp.
383-393, 2003.
[4] P. V. Nielsen, R. Rios "Inhibition of Fungal Growth on Bread by
Volatile Packaging From Spices and Herbs, and the Possible
Application in Active Packaging, with Special Emphasis on Mustard
Essential Oil," J. Food Microbiology, vol. 60, pp. 219-229, 2000.
[5] L.-R. Ampare, J. M. Lagar├│n, M. J. Ocio "2. Active Polymer Packaging
of Non-Meat Food Products,"- In: Smart Packaging Technologies for
Fast Moving Consumer Goods, Edited by Joseph Kerry and Paul
Butler┬®, J. Wiley & Sons, Ltd, pp. 19-30, 2008 (available on
http://media.wiley.com/product_data/excerpt/25/04700280/0470028025
.pdf)
[6] H. He, Hoseney R.C. "Changes in Bread Firmness and Moisture During
Long-Term Storage," J. Cereal Chem., vol. 67, pp. 603-605, 1990.
[7] C. Pfeiffer, M.D. Aujourdhui, J. Walter, J. Nuessli, F. Escher
"Optimizing Food Packaging of Bakery Products," J. Food Tech., vol.
53, pp. 52-58, 1999.
[8] S.J. Risch "New Developments in Packaging Materials," J. Cereal
Foods World, vol. 44, pp. 159-160, 1999.
[9] S. Kohn "An Update of the US Baking Industry," J. Cereal Foods
World, vol. 45, pp. 94-97, 2000.
[10] C. A. Phillips "Review: Modified Atmosphere Packaging and its Effects
on the Microbiological Quality and Safety of Produce," J. Food Sci.
Technol., vol. 31, pp. 463-479, 1996.
[11] M. E. Guynot, S. Marin,V. Sanchis, A. J. Ramos "Modified Atmosphere
Packaging for Prevention of Mould Spoilage of Bakery Products with
Different pH and Water Activity Levels," J. Food Protection, vol. 66,
no. 10, pp. 18640-1872, 2003.
[12] P. Singh, G.K. Goyal "Combined Effect of Refrigeration and Modified
Atmosphere Packaging on the Shelf Life of Ready-to-Serve Pizza:
Biochemical and Sensory Attributes," American Journal of Food
Technology, vol. 6, pp. 202-214, 2011.
[13] B.P.F. Day "Active Packaging," In: Food Packaging Technologies (eds.
R. Coles, D. McDowell, M. Kirwan), CRC Press, Boca Raton, FL, USA,
pp. 282-302, 2003.
[14] M. Ozdemir, J.D. Floros "Active Food Packaging Technologies,"
Critical reviews in Food Science, vol. 72, pp. 39-55, 2004.
[15] S. Limbo, E. Mascheroni, L. ÔÇ×Piergiovanni The Sombined Effects of
Carbon Dioxide and Ethanol Vapors on the Preservation of Sliced Bread
Stored at Low Oxygen Partial Pressure," Italian Food and Beverage
Technology, XLIX, October, 2007.
[16] E. Latou, S.F. Mexis, A.V. Badeka, M.G. Kontominas "Shelf Life
Extension of Sliced Bread Using Either an Ethanol Emitter or an
Ethanol Emitter Combined with an Oxygen Absorber as Alternatives to
Chemical Preservatives, J. Cereal Science, vol. 52, pp. 457-465, 2010.
[17] P. F. Brian "Active packaging of food," In: Smart Packaging
Technologies for Fast Moving Consumer Goods, Edited by J. Kerry and
P. Butler┬®, John Wiley & Sons, Ltd: pp 1-17, 2008 (available on
http://media.wiley.com/product_data/excerpt/25/04700280/0470028025
.pdf)
[18] HYFOMA, "Rye bread," (available on
http://www.hyfoma.com/en/content/food-branches-processingmanufacturing/)
[19] C. SchÜnemann, G. Treu "Technologie der Backwarenherstellung,"
Afeld/Leine: Gildenverlag, s. 400, 1999.
[20] T. Gaurav "Microwave and Radio-Frequency Heating. In:Advances in
Thermal and Non-Thermal Food Preservation," editors T. Gaurav, V. K.
Juneja, Lackwell Publishing, pp. 91-99, 2007.
[21] S. Muizniece-Brasava, T. Rakcejeva, O. Circene "Method for Treatment
of Packaged Bread Products for Prolonging Shelf-Life Thereof," Patent
of Republic of Latvia, no. LV 14225 B, October, 2011.
[22] S. Ghazala, H. Ramaswang, J. Smith, M. "Simpson Thermal Process
Simulations for Sous Vide Processing of Fish and Meat foods," J. Food
Research International, vol. 28, no. 2, pp. 117-122, 1995.
[23] A.S. Mazzotta "Thermal Inactivation of Stationary-Phase and Salt-
Adapted Listeria monocytogenes During Postprocess Pasteurization of
Surimi-Based Imitation Crab Meat," J. Food Prot. vol. 64, pp.483-485,
2001.
[24] R.Y. Murphy, B.P. Marks, E.R. ohnson, M.G. Johnson, H. Chen
"Thermal Inactivation Kinetics of Salmonella and Listeria in Ground
Chicken Breast Meat and Liquid Medium," J. Food Science, vol. 65,
pp.706-710, 2000.
[25] GEPACk EUROPE "L-operculage sur tous types de matériaux, Mylar®
OL," 2012 (available on: http://www.gepack.fr/product_detail.
php?lang=2&produit_id=6)
[26] T. Rakcejeva, K. Rusa, L. Dukalska, G. Kerch "Effect of Chitosan and
Chitooligosaccharide Lactate on Free Lipids and Reducing Sugars
Content and on Wheat Bread Firming.," J. European Food Research
and Technology, , vol. 232, no. 1, pp.123-128, 2010.
[27] J.D. Legan "Mould Spoilage of the Bread: the problem and Some
Solutions," J. International Biodeterioration & Biodegradation, vol.32,
iss. 1-3, pp. 33-53, 1993.
[28] J.A. Gray, J.N. BeMiller "Bread staling: molecular basis and control,"
J. Food Science and Food Safety, vol. 2, pp. 1-21, 2003.
[29] M.G. Scanlon, M.C. Zghal "Bread Properties and Crumb Structure,"
J. Food Research International, vol. 34, iss. 10, pp. 841-864, 2001.
[30] H. Skobranek "Bäckerei technologie," Hamburg: Verlag handwork and
Technik, s. 432, 1995.
[31] Y.M. Mohd Jusoh, N.L. Chin, Y.A. Yusof, R. Abdul Rahman "Bread
Crust Thickness Measurement Using Digital Imaging and L a b Color
System," J. Food Engineering, vol. 94, iss. 3-4, October, pp.366-371,
2009.
@article{"International Journal of Biological, Life and Agricultural Sciences:63126", author = "Tatjana Rakcejeva and Lija Dukalska and Olga Petrova and Dace Klava and Emils Kozlinskis and Martins Sabovics", title = "Thermal Treatment Influence on the Quality of Rye Bread Packaged in Different Polymer Films", abstract = "this study was carried out to investigate the changes in
quality parameters of rye bread packaged in different polymer films
during convection air-flow thermal treatment process. Whole loafs of
bread were placed in polymer pouches, which were sealed in reduced
pressure air ambiance, bread was thermally treated in
at temperature +(130; 140; and 150) ± 5 ºC within 40min, as long as
the core temperature of the samples have reached accordingly
+80±1 ºC. For bread packaging pouches were used: anti-fog
Mylar®OL12AF and thermo resistant combined polymer material.
Main quality parameters was analysed using standard methods:
temperature in bread core, bread crumb and crust firmness value,
starch granules volume and microflora. In the current research it was
proved, that polymer films significantly influence rye bread quality
parameters changes during thermal treatment. Thermo resistant
combined polymer material film could be recommendable for
packaged rye bread pasteurization, for maximal bread quality
parameter keeping.", keywords = "bread, thermal treatment, bread crumb, bread crust,
starch granule's volume.", volume = "6", number = "7", pages = "558-7", }
