%0 Journal Article
	%A 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
	%D 2010
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 41, 2010
	%T Staling and Quality of Iranian Flat Bread Stored at Modified Atmosphere in Different Packaging
	%U https://publications.waset.org/pdf/10386
	%V 41
	%X 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.
	%P 567 - 572