Effect of modified athmospher packaging on the shelf life of Barbari and Sangak as Iranian popular breads

In this study investigated the use of modified atmosphere packaging (MAP) to extend the shelf life of two kinds of Iranian flat bread including Barbari and Sangak breads. Four treatments of atmospheres including 100% CO2, 70% CO2 – 30% N2, 30% CO2 – 70% N2, normal air and a coveraged samples as a control were used. The bread samples were packaged in pouches of polyamid / polyethilen (PA/PE). The shelf life was determined by appearance of molds and yeasts (M+Y) in bread samples stored at 25 1 ˚C. Sensory analysis of bread achieved with scoring method by trained panels. The textural properties of the breads were determined by Instron and DSC apparatuses. Results showed that it is possible to prolong the shelf life of breads to about 17 days by using modified atmosphere packaging with high carbon dioxide concentration and high-barrier laminated. However, significant differences (P<0.05) were obtained in the firmness of control bread compared to another treatment. In addition, firmness rate of breads packaged in normal air during storage was more than that compared to the samples stored in MAP, but there were not significant differences between samples packaged under atmospheres 100% CO2, 70% CO2 – 30% N2 and 30% CO2 – 70% N2. Enthalpy changes had not a regular and documentary trend in breads during storage, when extent of staling and starch retrogradation measured by differential scanning calorimetry (DSC),so this method was not suitable for evaluation of extent of staling in Barbari and sangak breads.