Studies on the effects of packaging type and modified atmosphere on properties of Barbari bread fortified with whole soy flour

Barbari is one of the most common flat bread in Iran، with a relatively short shelf life. In this study different packaging material and gas composition inside the packaging were investigated in order to extension the shelf life of Barbari bread enriched with whole soy flour. Gas compositions of packages were selected as 70%CO2 and 30%N2، 50% CO2 and 50%N2 and normal air considered as control. Bread samples were packed into the different packaging i. e. oriented polypropylene (OPP) (33 μ) as the control، high-barrier laminated of Polyethylene terephthalate – Aluminum – Linear low-density polyethylene (PET–Al–LLDPE) (12-7-65)، and vacuum bags PET-PET-LLDPE (12-12-65). Quality characteristics of bread samples were evaluated during 21 days of preservation in ambient condition (25 ± 1°C and 38 ± 2% relative humidity). Microbial stability of bread، texture as staling rate index and organoleptic quality of the new products estimated periodically. In the treated and control samples increasing Co2 concentration caused increase in the both hardness and shelf life. Organoleptic test showed that، CO2 gas affected the bread taste with undesirable taste under MAP (modified atmosphere packaging) storage. 3 layers Packages contains aluminum due to high resistance to vapour demonstrated more effect on maintaining quality and softness of bread during time. Vacuum package and 3 layers Packages also prevents microbial bread spoilage by prevention of oxygen entering in packages.