The Influence of Storage Temperature on the Bread Quality

Abstract

The main purpose of this paper is the study of sensory and physicochemical changes occurring in bread, preserved at ambient temperature and refrigeration temperature for 7 days. The study has been achieved using bread commercialized in a supermarket, sliced and packaged in polyethylene foil. Monitoring the quality parameters has been achieved daily so be as visible changes. The quality parameters monitored was elasticity, porosity, acidity, humidity and sensory characteristics, indicators which reflect the freshness of bread. The analytical methods used are those of standards and values are within the limits of quality standards.