Bakery products

Seiler, D. A. L.

doi:10.1007/978-1-4757-6252-5_7

Cited by 12 publications

(11 citation statements)

References 13 publications

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“…According to the ttest, there is no significant differences between the samples on the surface of which the ethanol was added and those, in which the ethanol was added inside the bags. These results are in accordance with those of Seiler (1983Seiler ( , 1998 and Seiler and Russel (1991), who reported that the same increase in shelf life is obtained whether the same amount of ethanol is sprayed on the product or added in the bag containing the product. Differences between our data and those of Seiler could be due to lower initial contamination in our experiments and to the different permeability of the bags to ethanol vapour.…”

Section: Effect Of Ethanol On the Microbial Shelf Life Of Breadsupporting

confidence: 94%

“…In general, permeability increases as temperature increases. However, Seiler (1998) found that the shelf life extension of part-baked bread did not vary with storage temperature.…”

Section: Increase In Shelf Lifementioning

confidence: 95%

“…Moreover, because of its low solubility in water and lipids, it is used as a filler gas to prevent the pack to collapse, which may occur in a high carbon dioxide containing atmosphere (Eklund and Jarmund, 1983). Seiler (1998) …”

Section: Effect Of Modified Atmosphere Packaging On the Microbial Shementioning

confidence: 99%

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Prolongation of the microbial shelf life of wrapped part baked baguettes

Doulia¹,

Katsinis²,

Mougin

2000

International Journal of Food Properties

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The effect of some factors, such as ethanol content, type of modified atmosphere packaging and UV radiation dose, on the mould free shelf life of wrapped part-baked baguettes has been investigated in comparison with the conventional chemical preservatives as calcium propionate and potassium sorbate. Ethanol content, ranging between 0.5-15% by weight, can cause a significant increase in the mould free shelf life up to 1050%, when its percentage reaches 1.5% by weight of part baked wrapped baguette. Modified atmosphere packaging in polyethylene-polyamide-polyethylene vinyl alcohol (PA/EVOH/PE) bags can lead to an increase of at least 1400% and it is more effective at lower temperature of storage. The UV radiation treatment (32 kGy) increases the shelf life by 100 %. In contrast, the addition in the dough 0.15% of calcium propionate or potassium sorbate by flour weight improves the shelf life by 26% and 106% respectively.

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Section: Effect Of Ethanol On the Microbial Shelf Life Of Breadsupporting

confidence: 94%

“…In general, permeability increases as temperature increases. However, Seiler (1998) found that the shelf life extension of part-baked bread did not vary with storage temperature.…”

Section: Increase In Shelf Lifementioning

confidence: 95%

See 1 more Smart Citation

Prolongation of the microbial shelf life of wrapped part baked baguettes

Doulia¹,

Katsinis²,

Mougin

2000

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…Other authors have reported similar problems in doughnuts and sponge cakes, apple pie (Ooraikul 1991) or in pastries (Seiler 1989), among other bakery products. Fortunately, a postbaked LAB as influenced by yeast contamination is not habitual, and can be controlled by adopting adequate hygienic measures (Seiler 1989).…”

Section: Evolution Of the Counts Of Lactic Acid Bacteria (Lab)mentioning

confidence: 93%

“…Fortunately, a postbaked LAB as influenced by yeast contamination is not habitual, and can be controlled by adopting adequate hygienic measures (Seiler 1989). Although LAB are not usually considered disturbing to consumers' health, it would be necessary to prevent swelling problems.…”

Section: Evolution Of the Counts Of Lactic Acid Bacteria (Lab)mentioning

confidence: 98%