Shelf life of packaged bakery goods--a review.
Packaging requirements for fresh bakery goods are often minimal as many of the products are for immediate consumption. However, packaging can be an important factor in extending the shelf life of other cereal-based goods (toast, frozen products, biscuits, cakes, pastas). Some amount of the texture changes and flavor loss manifest over the shelf life of a soft-baked good can usually be minimized or delayed by effective use of packaging materials. The gains in the extension of shelf life will be application specific. It is recognized that defining the shelf life of a food is a difficult task and is an area of intense research for food product development scientists (food technologists, microbiologists, packaging experts). Proper application of chemical kinetic principles to food quality loss allows for efficiently designing appropriate shelf-life tests and maximizing the useful information that can be obtained from the resulting data. In the development of any new food product including reformulating, change of packaging, or storage/distribution condition (to penetrate into a new market), one important aspect is the knowledge of shelf life.
Galić
K
K
Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia. kgalic@pbf.hr
Curić
D
D
Gabrić
D
D
D001939:Bread / Q000032:analysis / Q000382:microbiology; D002523:Edible Grain; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D018857:Food Packaging / Q000295:instrumentation / Q000379:methods; D005519:Food Preservation / Q000379:methods; D005524:Food Technology; D008433:Mathematics; D010100:Oxygen; D010539:Permeability; D011786:Quality Control; D012677:Sensation; D013696:Temperature; D013816:Thermodynamics; D013997:Time Factors; D014867:Water
D014867:Water; D010100:Oxygen