Impact of type of polypropylen film on quality of packing rye bread with seeds

Ioana Rebenciuc, Amelia Buculei, Gabriela Constantinescu (Pop), Adriana Dabija

Volume 16, Issue 4;
Pages: 417-419;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551
The packagings and packaging materials that the food stuff comes in contact with, besides the protection function from the environment and the promoting and marketing ones, have to respond to an essential request specifically to the chemical stability of the packed product. The rye bread with seeds packaging in punctured and unpunctured polypropylene film contributes as well to the prolonging of the fresh maintenance of bread as a result of the slowing down of modifiers action that determines the staling of the bread but in the case of the bread packed in micro punctured foil there can be mentioned the disadvantage of alteration of the following sensorial properties: the staling taste, the drafting and lack of flavor. All these changes that take place during the storage are called staling and they have a considerable economic importance for the bread industry for it generally has a the most important influence on limiting the shelf life of bread products. The study contains the results of some bread packaging systems specifically the bread packaging in normal atmosphere in two ways: in unpunctured polypropylene foil and in micro punctured polypropylene foil. Almost 80% of the bread is mostly packed in polyolefin packagings, an essential thing for: hygiene, bread protection towards deterioration and external environment actions maintenance of its preservation, providing information regarding the nutritional qualities, ingredients or other label information for the consumer.
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