Effect of Modified Atmosphere Packaging on Stability of Three Kinds of Bread

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F13%3A43871930" target="_blank" >RIV/62157124:16270/13:43871930 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.11118/actaun201361061881" target="_blank" >http://dx.doi.org/10.11118/actaun201361061881</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.11118/actaun201361061881" target="_blank" >10.11118/actaun201361061881</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of Modified Atmosphere Packaging on Stability of Three Kinds of Bread

Popis výsledku v původním jazyce

The study evaluates effect of ordinary and modifed atmosphere N2 and CO2 on bread packaging and changes of selected bread parameters, moisture content (MC) and water activity (Aw), in real storage time. MC has a signifcant infuence on physical propertiesof bread and Aw characterizes its microbiological stability. Both parameters are functionally dependent. Manometric method was used for measurement of Aw and gravimetric method was used for measurement of MC. Samples of three kinds of bread, gluten-free, Šumava bread, and Bavorský bread, packaged into barrier wrappers, were stored at the room temperature of 20 °C. MC and Aw were measured in real storage time in intervals of three days for all kinds of bread, always in crust and crumb separately. Individual measurements were finished when a mould were discovered in samples. The initial MC of crust was in the range of 21.01-29.26% MC (w.b.) and the final MC in the range of 26.79-33.58% MC (w.b.) in tested breads. MC of crumb was in the r

Název v anglickém jazyce

Effect of Modified Atmosphere Packaging on Stability of Three Kinds of Bread

Popis výsledku anglicky

The study evaluates effect of ordinary and modifed atmosphere N2 and CO2 on bread packaging and changes of selected bread parameters, moisture content (MC) and water activity (Aw), in real storage time. MC has a signifcant infuence on physical propertiesof bread and Aw characterizes its microbiological stability. Both parameters are functionally dependent. Manometric method was used for measurement of Aw and gravimetric method was used for measurement of MC. Samples of three kinds of bread, gluten-free, Šumava bread, and Bavorský bread, packaged into barrier wrappers, were stored at the room temperature of 20 °C. MC and Aw were measured in real storage time in intervals of three days for all kinds of bread, always in crust and crumb separately. Individual measurements were finished when a mould were discovered in samples. The initial MC of crust was in the range of 21.01-29.26% MC (w.b.) and the final MC in the range of 26.79-33.58% MC (w.b.) in tested breads. MC of crumb was in the r

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2013

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Acta Universitatis Agriculturae et Silviculturae Mendeleianae Brunensis

ISSN

1211-8516

e-ISSN

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Svazek periodika

61

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

1881-1887

Kód UT WoS článku

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EID výsledku v databázi Scopus

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