Influence of packaging material on bread characteristics during ageing

Abstract

AbstractOne of the priorities of today's bread‐making industry is to find suitable packaging solutions to satisfy the peculiar requirements of bread, mostly appreciated by Italian consumers for its crispy crust. The packaging material should allow for both rapid heat exchange with the environment and water vapour evaporation to prevent condensation inside the package. Perforated orientated polypropylene (OPP) films are currently the best materials available for satisfying the industry's requirements. Recently, our group demonstrated that bread wrapping with perforated films is efficacious against bread contamination. The aim of this work was to verify whether these types of films could also influence the trend of phenomena related to product ageing. In particular, variations in the moisture inside the loaf during storage and their influence on changes in crumb softness were investigated. Three OPP films and one double‐layer film bag with different hole size characteristics were chosen for this study and their performances were compared with those of a paper bag. Because of the considerable differences in the hole size characteristics, the films showed very different barrier effects to water evaporation. The C250 OPP film (hole mean diameter = 0.54 mm and density = 21.4 holes/cm2) played an interesting role in modulating moisture variations. Wrapping bread in this film enabled both crust crispness and crumb softness to be maintained during 48h of storage. Such performances cannot effectively be obtained by using alternative industrial bread packaging materials, such as paper bags. Copyright © 2006 John Wiley & Sons, Ltd.