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Extension the shelf life and enhancing the quality of some packaged bakery products [electronic resource]: an application for new oxygen scavengers.

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Shahat, M

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Language: English Summary language: Arabic Description: P.1449-1466Other title:

إطالة القدرة التخزينية لمنتجات المخابز على درجة جودة عالية بتطبيق نظم ماصات الأكسجين المستخدم حديثا فى التعبئة [Added title page title]

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Minufiya journal of agricultural research, 2003 V. 28 (5) Part one [electronic resource].

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In: Minufiya Journal of Agricultural Research 2003.v.28(5)P.1Summary: In Egypt, the loss of bakery products (mainly breads) related to mold spoilage (0.5-3%) is roundly figured as 0.75 million L.E./day (0.15 million $ US) in 1998. Thus; this article was done, by employing the oxygen scavenger packaging (O₂SP) technique to delay mold spoilage of balady bread, pan bread and sponge cake for longest shelf life by controlling the level of O₂ concentration in package atmosphere. It was occurred by enclosing an Oxygen Scavenger Sachet (O₂SS) of Ageless, Freshpax and Freshilizer (new models of iron-complex sachets).

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In Egypt, the loss of bakery products (mainly breads) related to mold spoilage (0.5-3%) is roundly figured as 0.75 million L.E./day (0.15 million $ US) in 1998. Thus; this article was done, by employing the oxygen scavenger packaging (O₂SP) technique to delay mold spoilage of balady bread, pan bread and sponge cake for longest shelf life by controlling the level of O₂ concentration in package atmosphere. It was occurred by enclosing an Oxygen Scavenger Sachet (O₂SS) of Ageless, Freshpax and Freshilizer (new models of iron-complex sachets).

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