Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8887877 | Food Control | 2018 | 25 Pages |
Abstract
The impact of processing conditions on the microbial quality of par-baked wheat and sourdough bread was investigated. Processing conditions included par-baking time (8 and 13â¯min), temperature (150 and 200â¯Â°C), amount of steam (200 and 600â¯mL), and packaging (air and modified atmosphere (MA)). Total anaerobic mesophilic plate counts, moulds and yeasts and spore-forming bacteria, together with pH and aw of the par-baked breads were evaluated. Data were used to make predictive models showing the impact of the main effects and their interactions. Sourdough addition could extend the time of acceptable bread quality based on the anaerobic counts from 8 to more than 13 days. Visual growth of moulds and yeasts (presence/absence of single spots) was most efficiently suppressed by the combination of MA-packaging and the highest baking temperature and time. Microbiological analysis of moulds and yeasts however, showed that again sourdough had the best preservation potential, followed by MA-packaging. This study showed that adjusting the par-baking conditions, bread composition and packaging can increase the shelf-life of par-baked bread in a natural way.
Keywords
Related Topics
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Agricultural and Biological Sciences
Food Science
Authors
Els Debonne, Filip Van Bockstaele, Manon Van Driessche, Ingrid De Leyn, Mia Eeckhout, Frank Devlieghere,