Published in Applied Research
Technological and microbiological evaluation of different storage conditions of par-baked bread

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 by Belgian Researchers 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.

The results, published in LWT - Food Science and Technology journal, 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 degreeC and UV-air treatment extended mould-free shelf-life up to 3 weeks and can be a good alternative for MAP. 

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