OPTIMIZATION OF TAFTOON BREAD SHELF LIFE USING DIFFERENT PACKINGS

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MEGHDADIAN N.; SHAHEDI M.; KABIR G.H.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: Journal of Water and Soil Science Year:2004 | Volume:8 | Issue:1 Page(s): 170-170

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Information Journal Paper

Title

OPTIMIZATION OF TAFTOON BREAD SHELF LIFE USING DIFFERENT PACKINGS

Author(s)

MEGHDADIAN N. | SHAHEDI M. | KABIR G.H. | Issue Writer Certificate

Keywords

PACKINGQ3

POLYPROPYLENEQ4

POLYETHYLENEQ2

CARDBOARDQ4

PERMEABILITYQ4

WATER ACTIVITYQ3

Abstract

Iranian flat breads generally have short shelf life. The result of this situation is usually enormous bread wastage. Among the most important factors involved are lack of proper PACKING and storage methods. In this study, the best temperature for bread PACKING was determined and the effects of three types of plastic wrapping on Taftoon bread baked of the typical flour were investigated after 72 hours of storage. These wrappings included a two-layer wrapping of oriented POLYPROPYLENE and POLYETHYLENE (OPP/ PE) with a thickness of 60 #m a three-layer wrapping of PP/PE/PE with a thickness of 70 #m and a two-layer POLYETHYLENE with a thickness of 70 #m together with CARDBOARD and plastic. Bread PACKING was carried out at two different temperature ranges (20-25°C and 45-50°C). Results from moisture measurements and WATER ACTIVITY test indicated that the characteristics of breads packed in different wrappings showed significant differences (p<0.01). Moisture percentage and WATER ACTIVITY (a__w) were lower in layers with higher PERMEABILITY to moisture and water vapor and, consequently, algal growths reduced in these wrappings. Reduced moisture content, however, reduced the final bread quality score. It was also found that employing CARDBOARD covered in POLYETHYLENE had no significant effect on bread shelf life during 72 hours of bread storage. Another finding from the present study was that PACKING a large number of l0x10 cm bread pieces within one single wrapping with CARDBOARD and plastic was satisfactory and that the presence of the CARDBOARD helped maintain bread shape during transportation and storage.

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APA: Copy

MEGHDADIAN, N., SHAHEDI, M., & KABIR, G.H.. (2004). OPTIMIZATION OF TAFTOON BREAD SHELF LIFE USING DIFFERENT PACKINGS. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), 8(1), 170-170. SID. https://sid.ir/paper/357192/en

Vancouver: Copy

MEGHDADIAN N., SHAHEDI M., KABIR G.H.. OPTIMIZATION OF TAFTOON BREAD SHELF LIFE USING DIFFERENT PACKINGS. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES)[Internet]. 2004;8(1):170-170. Available from: https://sid.ir/paper/357192/en

IEEE: Copy

N. MEGHDADIAN, M. SHAHEDI, and G.H. KABIR, “OPTIMIZATION OF TAFTOON BREAD SHELF LIFE USING DIFFERENT PACKINGS,” WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), vol. 8, no. 1, pp. 170–170, 2004, [Online]. Available: https://sid.ir/paper/357192/en

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