EFFECT OF DIFFERENT PACKAGING MATERIALS ON CONSUMER PROPERTIES OF PREMIUM WHEAT FLOUR BREAD

Abstract

The research purpose – to justify the use of various types of packaging materials during storage of bread from premium wheat flour. These studies were conducted at the Department «Technology of production and expertise of herbal products». The object of the study was the bread of wheat flour of the premium, the packed in different types of packaging materials: PVC food film, aluminum foil, perforated film, vegetable parchment. Also investigated the bread of wheat flour in bulk. The quality of bread from wheat flour premium after 24 hours of storage did not change. Only noticeable difference in the smell of products. After 48 hours of storage unspoken bread smell was observed in bread wheat flour without the premium package, and store in a perforated film (3 points respectively). Insufficiently distinct smell was the bread, which was kept in PVC cling film (4 points). After 72 hours of storage products acidity studied were: the bread in bulk – 2,3 degrees stored in PVC cling film – 2,5 degrees in aluminum foil – 2,6 degrees – is the maximum value in the vegetable parchment and a perforated film – 2,4 degrees. Porosity and moisture content decreased, but remained within the range required by the standard. Bread that has been stored in PVC cling film and vegetable parchment in determining the microbiological indicators, in particular mold had the lowest value, or they were not found, so we encourage producers to pack bread wheat premium is in these packaging materials.