Influence of packaging on the quality maintenance of industrial bread by comparative shelf life testing

• Maintenance of modified atmosphere is assured by films at lower thickness.
• Quality attributes were stable far longer than the labelled “best before” date.
• Results encourage to abandon the prudential approach to shelf life estimation.
• Packaging can be reduced by about 20% without affecting shelf life standards.

The research focuses on the evaluation of the effects of films with different thickness on the quality of industrial durum wheat bread. A comparative shelf life test was performed taking into consideration textural parameters, instrumental crumb colour parameters, crumb moisture and alkaline water retention capacity, considered as indirect indicators of bread staling. Sliced, durum wheat bread was packed into a system made of a thermoformed bottom, with thickness ranging from 225 to 275 μm, and a lid (121–125 μm), with comparable barrier properties. Results demonstrated that it is possible to reduce packaging by about 20% without affecting shelf life standards. The packaging systems showed comparable barrier performances, maintaining the modified atmosphere during 103 days. Texture profile analysis gave comparable results for packages at reduced thickness compared with conventional ones. Also, colour, alkaline water retention capacity and crumb moisture correlated well with bread ageing and did not significantly vary among packaging types.

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