CHANGES IN THE PHYSICAL PROPERTIES OF BREAD DURING STORAGE

• Main Authors: Teresa Fortuna, Paulina Pająk, Celina Habryka
• Format: Article
• Language: English
• Published: HACCP Consulting 2012-04-01
• Series: Potravinarstvo
• Subjects: breadcrumb; TPA; water activity; colour measurement
• Online Access: http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/194

<p class="Publikacja" style="margin: 6pt 0cm 0pt; tab-stops: 0cm 18.0pt;"><span style="font-size: 10.0pt; mso-bidi-font-size: 12.0pt; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-ansi-language: EN-US; mso-fareast-language: PL; mso-bidi-language: AR-SA;" lang="EN-US">The aim of this work was to compare the physical properties of breadcrumb during five days of storage in vacuum containers and polyethylene bags. On the basis of result it was stated, that storage of baguettes in vacuum condition and in polyethylene foil did not prevent the staling of breadcrumb. Hardness of breadcrumb stored in plastic bags on the fifth day was higher than hardness of bread stored in vacuum containers. The others texture values did not differ significantly on the fifth day of storage between packaging methods.</span><span style="font-size: 10.0pt; mso-bidi-font-size: 12.0pt; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-ansi-language: PL; mso-fareast-language: PL; mso-bidi-language: AR-SA;" lang="PL"> The changes in water activity values both in vacuum containers and polyethylene bags were negligible during storage. Increase in lightness and decrease in yellowness were observed over the storage period, regardless of packaging method, while the values of a* remained essentially unchanged.<br /></span></p><p class="Publikacja" style="margin: 6pt 0cm 0pt; tab-stops: 0cm 18.0pt;"><span style="font-size: 10.0pt; mso-bidi-font-size: 12.0pt; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-ansi-language: PL; mso-fareast-language: PL; mso-bidi-language: AR-SA;" lang="PL"><strong>doi:10.5219/194</strong></span></p><p class="Publikacja" style="margin: 6pt 0cm 0pt; tab-stops: 0cm 18.0pt;"><span style="font-size: 10.0pt; mso-bidi-font-size: 12.0pt; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-ansi-language: PL; mso-fareast-language: PL; mso-bidi-language: AR-SA;" lang="PL"><br /></span></p>