Abstract
In the paper studied the possibility of extending t he validity term of bakery products(croissant) by slowing the aging process th em. For this purpose investigate sorts were packed in impermeable materials to water and water vapor while were stored at temperatures ranging bet ween 15-20°C and relative air humidity below 70 %. By preserving the croissants under proper condit ions in special packing: PE, PP, PP sterilized, paraffin paper, ethylic alcohol treated paper and c omplex material, the validity term has been extende d to 7 days at most, when the first depreciation sign s of sensorial (taste, colour, smell),and physical (consistency-the core becomes brittle, humidity-the water quantity lowers significantly) properties become evident. The smooth and rigid crust becomes wrinkled, elastic and soft, the odour and the taste gradually disappear and the taste becomes flat or s tuffy and sometimes even sour. The introduction of ethylic alcohol as well as the packing in proper materials determines the extension of croissant validity term to 30 days whe n the first signs of mould appear.
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