Staling and Quality of Iranian Flat Bread Stored at Modified Atmosphere in Different Packaging

Authors: A. Hematian Sourki, F. Tabatabaei Yazdi, M. Ghiafeh Davoodi, S.A. Mortazavi, M. Karimi, S.H. Razavizadegan Jahromi, A. Pourfarzad

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.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1075138

References:

[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.