The influence of three perforated oriented polyporpylene films on the trend of bread ageing was investigated. As bread is packaged hot (80-90°C), the hole size characteristics are determinant in assuring crust crispness without inducing its wetting. The results emphasize that bread wrapped in one of the films maintained a higher crumb softness during all the storage time.
Influence of packaging material on bread characteristics / M.A. Pagani, M. Lucisano, M. Mariotti, S. Limbo. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - (2003), pp. 365-368.
Influence of packaging material on bread characteristics
M.A. Pagani;M. Lucisano;M. Mariotti;S. Limbo
2003
Abstract
The influence of three perforated oriented polyporpylene films on the trend of bread ageing was investigated. As bread is packaged hot (80-90°C), the hole size characteristics are determinant in assuring crust crispness without inducing its wetting. The results emphasize that bread wrapped in one of the films maintained a higher crumb softness during all the storage time.
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