DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7509-996-9-0129

DYNAMIKA ZMĚN VLHKOSTI A TEXTURY BĚŽNÉHO PEČIVA PŘI SKLADOVÁNÍ VE FUNKČNÍM OBALU WRAP UP / THE DYNAMICS OF MOISTURE AND TEXTURE CHANGES IN CONVENTIONAL BAKERY PRODUCTS WHEN STORED IN FUNCTIONAL WRAP UP PACKAGING

Luděk Hřivna1, Veronika Kouřilová1, Renáta Dufková1, Šárka Nedomová1, Karolína Špačková1, Klára Zadražilová1
1 Ústav technologie potravin, Agronomická fakulta, MENDELU, Zemědělská 1, 613 00 Brno

The effect of different packaging on the rate of product ageing associated with drying was tested for conventional bakery products (rolls) produced according to a proprietary recipe. The packaging tested was a leak-proof plastic bag (LDPE), a partially breathable Wrap Up and simply wrapping in a cotton cloth. The baked pastry was stored for 5 days at room temperature. Moisture loss, change in water activity (aw) and textural properties were monitored. The lowest water loss, water activity and also the lowest hardness were found for the pastries in the plastic bag, the highest values were determined after wrapping in the cloth. The crumb strength of the products increased due to water loss and reached higher values at the end of storage, namely 4x (LDPE), 10x (Wrap Up) and 20x (cotton cloth).

Keywords: bakery products - rolls, packaging material, Wrap Up, water loss, textural properties

pages: 129-135, online: 2024



References

  1. Brancoli, P., Rousta, K., Bolton, K. (2017): Life cycle assessment of supermarket food waste. Resources, Conservation and Recycling, vol. 118, p. 39-46. DOI: 10.1016/j.resconrec.2016.11.024. Go to original source...
  2. Eriksson, M., Ghosh, R., Mattsson, L., Ismatov, A. (2017): Take-back agreements in the perspective of food waste generation at the supplier-retailer interface. Resources Conservation and Recycling, vol. 122, p. 83-93. DOI: 10.1016/j.resconrec.2017.02.006. Go to original source...
  3. Garrone, P., Melacini, M., Perego, A. (2014): Opening the black box of food waste reduction. Food Policy, vol. 46, p. 129-139. DOI: 10.1016/j.foodpol.2014.03.014. Go to original source...
  4. Galić, C., Curić, D., Gabrić, D. (2009): Shelf life of packaged bakery goods-a review. Critical reviews in food science and nutrition, vol. 49, no. 5, p. 405-426. DOI: 10.1080/10408390802067878. Go to original source...
  5. Pagani, M. A., Lucisano, M., Mariotti, M., Limbo, S. (2006): Influence of packaging material on bread characteristics during ageing. Packaging Technology and Science, vol. 19, no. 5, p. 295-302. DOI: 10.1002/pts.733. Go to original source...
  6. Kowalska, M., Janas, S., Kudełka, W. (2020): Consumer preferences and physical evaluation of short bread stored in different packaging.International Journal of Consumer Studies, vol. 44, no. 5, p. 469-480. DOI: 10.1111/ijcs.12579. Go to original source...
  7. Pasqualone, A., Summo, C., Bilancia, M. T., Caponio, F. (2007): Variations of the sensory profile of durum wheat Altamura PDO (protected designation of origin) bread during staling. Journal of Food Science, vol. 72, no. 3, p. 191-196. DOI: 10.1111/j.1750-3841.2007.00293.x. Go to original source...
  8. Pasqualone, A. (2019): Flour and Breads and their Fortification in Health and Disease Prevention. 2nd ed. Academic Press, 17, Bread Packaging: Features and Functions, p. 211-222. ISBN 978-0-12-814639-2. Go to original source...
  9. Samray, M. N., Masatcioglu, T. M., Koksel, H. (2019): Bread crumbs extrudates: A new approach for reducing bread waste. Journal of Cereal Science, vol. 85, p. 130-136. DOI: https://doi.org/10.1016/j.jcs.2018.12.005. Go to original source...