Quality and shelf life of calcium-enriched wholemeal bread stored in a modified atmosphere

Fik, M.; Surówka, Krzysztof; Maciejaszek, Ireneusz; Macura, M.; Michalczyk, Magdalena

doi:10.1016/j.jcs.2012.06.006

Cited by 35 publications

(40 citation statements)

References 16 publications

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“…Prevention to the mould development has a signifi cant eff ect on prolongation the shelf-life of bread. The carbon dioxide atmosphere appears to be the most reliable in this regard, as reported Fik et al (2012). Above presented results of MAP tests confi rmed this fact.…”

Section: Resultssupporting

confidence: 80%

“…The use of higher concentrations of CO 2 above 20% shows signifi cant bacteriostatic and fungistatic properties and prevents the growth of aerobic microorganisms commonly found in bread (Muizniece-Brasava et al, 2012). Bread is usually packed in an atmosphere composed of a mixture of gases, 60-80% CO 2 and 20-40% N 2 (Fik et al, 2012). Also hygiene of raw materials and working environment is very important as well as the quality of modern technology and adequate temperature of processing (Patel et al, 2005).…”

mentioning

confidence: 99%

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Effect of modified atmosphere packaging on stability of three kinds of bread

Vlášek¹,

Langová²,

Štencl³

2013

Acta Univ. Agric. Silvic. Mendelianae Brun.

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Received: August 30, 2013VLÁŠEK VÁCLAV, LANGOVÁ JITKA, ŠTENCL JIŘÍ: Eff ect of modifi ed atmosphere packaging on stability of three kinds of bread. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2013, LXI, No. 6, pp. 1881-1887 The study evaluates eff ect of ordinary and modifi ed atmosphere N 2 and CO 2 on bread packaging and changes of selected bread parameters, moisture content (MC) and water activity (Aw), in real storage time. MC has a signifi cant infl uence on physical properties of bread and Aw characterizes its microbiological stability. Both parameters are functionally dependent. Manometric method was used for measurement of Aw and gravimetric method was used for measurement of MC. Samples of three kinds of bread, gluten-free, Šumava bread, and Bavorský bread, packaged into barrier wrappers, were stored at the room temperature of 20 °C. MC and Aw were measured in real storage time in intervals of three days for all kinds of bread, always in crust and crumb separately. Individual measurements were fi nished when a mould were discovered in samples.

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Section: Resultssupporting

confidence: 80%

mentioning

confidence: 99%

Effect of modified atmosphere packaging on stability of three kinds of bread

Vlášek¹,

Langová²,

Štencl³

2013

Acta Univ. Agric. Silvic. Mendelianae Brun.

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“…This can be explained by exclusion of O 2 and/or presence of CO 2 in the MAP treatments (M1, M2, M3) which have an inhibitory effect on growth of the microorganisms. Inhibitory effects of elevated CO 2 in packages of bread on TAMB and moldyeast growth have also been reported in various studies (Patsias et al, 2006;Fik et al, 2012;Khoshakhlagh et al, 2014).…”

Section: Microbiological Evaluationssupporting

confidence: 53%

“…Modified atmosphere packaging (MAP) can be used to decrease the rate of quality degradations and thus, increase the shelf-life of refrigerated 'mantı'. MAP with reduced O 2 and elevated CO 2 in the package headspace would decrease the rate of microbial growth and lipid oxidation in 'mantı' as suggested in various meat and bakery products in literature (Pikul et al, 1989;Church & Parsons, 1995;Jakobsen & Bertelsen, 2000;Rasmussen & Hansen, 2001;Taniwaki et al, 2001;Kennedy et al 2004;Aksu et al, 2005;Berruga et al 2005;Gök et al 2008;Zakrys et al 2008;Bornez et al, 2009;Esmer et al, 2011;Fik et al, 2012;Khoshakhlagh et al, 2014;Santos et al, 2015;Shah et al, 2015). The objective of this study was to determine the effect of modified atmosphere packaging on microbial quality, lipid oxidation and sensory quality of 'mantı' during refrigerated storage.…”

Section: Introductionmentioning

confidence: 96%

Quality of ‘Manti’ (Meat-Filled Pasta Product) as Affected by Modified Atmosphere Packaging During Refrigerated Storage

Yücetepe

2016

J Food Health Sci

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Abstract:The fresh 'mantı' pieces were blanched in boiling water for 5 min and dehydrated in an oven at 125°C to adjust water activity to 0.91. The samples were packaged under different atmospheres (C: air as control, M1: 70% CO2+30% N2+0% O2, M2: 70% CO2+25% N2+5% O2, M3: 100% N2). Packages have been stored in a refrigerator at +4 ± 1 °C for 35 days during which headspace gas composition, total aerobic meshophilic bacteria (TAMB), total yeast-mold, moisture, pH, lipid oxidation and sensory analyses were carried out. Yeast-mold and TAMB counts were 1.40 log cfu/g and 4.62 log cfu/g in samples packaged in air after 35 days, respectively. Yeast-mold and TAMB counts were below 2 log cfu/g in M1, M2 and M3 during 35 days. The 2-thiobarbituric acid reactive substances (TBARS) values of the samples in all modified atmosphere packaging (MAP) were lower than the samples in the control packages after 35 days. Sensory qualities of uncooked and cooked samples were significantly higher in M1 and M2 than C and M3 during 35-day storage. Overall, microbiological, chemical and sensory quality of the samples packaged with M1 and M2 were maintained successfully during 35-day storage.

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“…An effective way is to offer bread with higher biological value, as bread is a food product with high daily consumption, especially in Bulgaria, where bread consumption constitutes a major proportion of the daily meals. There is sufficient literature concerning bread enrichment with calcium, iron and magnesium [13][14][15], but the possibility of enrichment with zinc, and especially selenium, is of growing interest in recent years.…”

Section: Introductionmentioning

confidence: 99%

Study on the Development of Lactic Acid Bacteria in Bread Dough Enriched with Zinc and Selenium

Zlateva¹,

Stefanova²,

Ninova-Nicolova³

2017

JFSE

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Abstract:The incorporation of lyophilized lactic acid bacteria in dough formulation is a current trend in bread making in order to achieve quality improvement and extension of shelf life of bread. Another major aspect for today's bread making industry is an increase of the biological value of bread, by addition of mineral substances that are deficient in bread (such as zinc and selenium). This is an effective approach to combat the existing mineral deficiency in population nutrition. The aim of the present study is to investigate the development of lactic acid bacteria in a medium enriched with zinc and selenium. It was found that the addition of ZnSO 4 ⋅7H 2 O in an amount of 0.174 g/kg flour and Na 2 SeO 3 ⋅5H 2 O in an amount of 880.28 μg/kg flour (alone and in combination) did not inhibit the development of lactic acid bacteria used as starter cultures in bread dough formulation. It was found that the growth of the lactococcal component of the applied starters is dominant. The results reveal the possibility of obtaining bread with increased biological value and improved quality.

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Quality and shelf life of calcium-enriched wholemeal bread stored in a modified atmosphere

Cited by 35 publications

References 16 publications

Effect of modified atmosphere packaging on stability of three kinds of bread

Effect of modified atmosphere packaging on stability of three kinds of bread

Quality of ‘Manti’ (Meat-Filled Pasta Product) as Affected by Modified Atmosphere Packaging During Refrigerated Storage

Study on the Development of Lactic Acid Bacteria in Bread Dough Enriched with Zinc and Selenium

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