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Technological and microbiological evaluation of different storage conditions of par-baked bread

Els Debonne (UGent) , Ingrid De Leyn (UGent) , Annemarie Vroman (UGent) , Griet Spaepen (UGent) , Marina Van Hecke (UGent) , Tony Ruyssen (UGent) and Mia Eeckhout (UGent)
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Abstract
Par-baking contributes to the extension of the physico-chemical and microbiological shelf-life of bread. Moreover, it adds convenience as par-baked (PB) breads can be full-baked on demand, providing fresh bread at any time of the day. In this study, different storage conditions of unfrozen PB bread (95% pre-baked) were investigated as an alternative for modified atmosphere packaging (MAP). These included the use of a FLEXBAKER-UV storage unit with 90 or 95% relative humidity (RH) and a traditional refrigerator. The physico-chemical and microbiological quality of PB bread before and after full-baking and storage was assessed, as well as the hygienic level of the storage conditions. Results showed that storage of PB breads in a FLEXBAKER-UV unit can limit moisture loss of the breads, resulting in a similar bread quality as in the case of MAP breads. Additionally, storage in a FLEXBAKER-UV unit with regulated RH overcomes the disadvantages of storage in a refrigerator, such as moisture loss and volume reduction. Storage of PB breads in a FLEXBAKER-UV with 90% RH, 3 °C and UV-air treatment extended mould-free shelf-life up to 3 weeks and can be a good alternative for MAP.
Keywords
Food Science, Par-baked bread, Unfrozen storage, Microbiological quality, Texture, FLEXBAKER

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MLA
Debonne, Els, et al. “Technological and Microbiological Evaluation of Different Storage Conditions of Par-Baked Bread.” LWT-Food Science and Technology, 2020, doi:10.1016/j.lwt.2020.109757.
APA
Debonne, E., De Leyn, I., Vroman, A., Spaepen, G., Van Hecke, M., Ruyssen, T., & Eeckhout, M. (2020). Technological and microbiological evaluation of different storage conditions of par-baked bread. LWT-Food Science and Technology. https://doi.org/10.1016/j.lwt.2020.109757
Chicago author-date
Debonne, Els, Ingrid De Leyn, Annemarie Vroman, Griet Spaepen, Marina Van Hecke, Tony Ruyssen, and Mia Eeckhout. 2020. “Technological and Microbiological Evaluation of Different Storage Conditions of Par-Baked Bread.” LWT-Food Science and Technology. https://doi.org/10.1016/j.lwt.2020.109757.
Chicago author-date (all authors)
Debonne, Els, Ingrid De Leyn, Annemarie Vroman, Griet Spaepen, Marina Van Hecke, Tony Ruyssen, and Mia Eeckhout. 2020. “Technological and Microbiological Evaluation of Different Storage Conditions of Par-Baked Bread.” LWT-Food Science and Technology. doi:10.1016/j.lwt.2020.109757.
Vancouver
1.
Debonne E, De Leyn I, Vroman A, Spaepen G, Van Hecke M, Ruyssen T, et al. Technological and microbiological evaluation of different storage conditions of par-baked bread. LWT-Food Science and Technology. 2020;
IEEE
[1]
E. Debonne et al., “Technological and microbiological evaluation of different storage conditions of par-baked bread,” LWT-Food Science and Technology, 2020.
@article{8664928,
  abstract     = {Par-baking contributes to the extension of the physico-chemical and microbiological shelf-life of bread. Moreover, it adds convenience as par-baked (PB) breads can be full-baked on demand, providing fresh bread at any time of the day. In this study, different storage conditions of unfrozen PB bread (95% pre-baked) were investigated as an alternative for modified atmosphere packaging (MAP). These included the use of a FLEXBAKER-UV storage unit with 90 or 95% relative humidity (RH) and a traditional refrigerator. The physico-chemical and microbiological quality of PB bread before and after full-baking and storage was assessed, as well as the hygienic level of the storage conditions. Results showed that storage of PB breads in a FLEXBAKER-UV unit can limit moisture loss of the breads, resulting in a similar bread quality as in the case of MAP breads. Additionally, storage in a FLEXBAKER-UV unit with regulated RH overcomes the disadvantages of storage in a refrigerator, such as moisture loss and volume reduction. Storage of PB breads in a FLEXBAKER-UV with 90% RH, 3 °C and UV-air treatment extended mould-free shelf-life up to 3 weeks and can be a good alternative for MAP.},
  articleno    = {109757},
  author       = {Debonne, Els and De Leyn, Ingrid and Vroman, Annemarie and Spaepen, Griet and Van Hecke, Marina and Ruyssen, Tony and Eeckhout, Mia},
  issn         = {0023-6438},
  journal      = {LWT-Food Science and Technology},
  keywords     = {Food Science,Par-baked bread,Unfrozen storage,Microbiological quality,Texture,FLEXBAKER},
  language     = {eng},
  title        = {Technological and microbiological evaluation of different storage conditions of par-baked bread},
  url          = {http://dx.doi.org/10.1016/j.lwt.2020.109757},
  year         = {2020},
}

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