EFFECT OF CARBON-DIOXIDE ATMOSPHERE ON STALING AND WATER RELATIONS IN BREAD

被引：18
|
作者：
AVITAL, Y
MANNHEIM, CH
MILTZ, J
机构：
[1] The Dept of Food Engineering & Biotechnology, Technion, Israel Institute of Technology, Haifa
来源：
JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1990.tb06776.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of Modified Atmosphere Packaging (MAP on staling and on water relations in bread was evaluated. Application of CO2 in MAP delayed staling of bread. Water sorption of bread packed in CO2 was reduced compared to fresh bread and to bread packed in air. A water activity of 0.75 was found to be the boundary between the multilayer and the free water range of the isotherm. Spoilage of bread (microbial growth and staling) took place only above this water activity. Inverse Gas Chromatography was found to be unsuitable for investigating the effect of CO2 on bread at the higher water activities because equilibrium conditions could not be achieved at these water activities. Copyright © 1990, Wiley Blackwell. All rights reserved
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页码：413 / &
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