Changes in the physical properties of bread during storage

Authors

  • Paulina Pająk University of Agriculture, Department of Food Analysis and Quality Assessment, Balicka Street 122, 30-149 Krakow
  • Celina Habryka University of Agriculture, Department of Food Analysis and Quality Assessment, Balicka Street 122, 30-149 Krakow
  • Teresa Fortuna University of Agriculture, Department of Food Analysis and Quality Assessment, Balicka Street 122, 30-149 Krakow

DOI:

https://doi.org/10.5219/194

Keywords:

breadcrumb, TPA, water activity, colour measurement

Abstract

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. 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.

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References

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Published

2012-03-06

How to Cite

Pająk, P. ., Habryka, C. ., & Fortuna, T. . (2012). Changes in the physical properties of bread during storage. Potravinarstvo Slovak Journal of Food Sciences, 6(2), 42–45. https://doi.org/10.5219/194