Abstract
This work represents a review of MAP technology application in the bakery products. MAP offers a significant extension to the shelf life of bakery products and provides acceptable quality during distribution to consumers. The recommended proportion of gases for bakery products ranges from 20 to 50% CO 2 (against mold growth) and 80 to 50% N 2 (great stagnancy) respectively. The available equipment for MAP, the packaging materials, the advantages of this technology to the bakery products and the requirements for MAP use are discussed.
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