Abstract
The effect of some factors, such as ethanol content, type of modified atmosphere packaging and UV radiation dose, on the mould free shelf life of wrapped part‐baked baguettes has been investigated in comparison with the conventional chemical preservatives as calcium propionate and potassium sorbate. Ethanol content, ranging between 0.5‐15% by weight, can cause a significant increase in the mould free shelf life up to 1050%, when its percentage reaches 1.5% by weight of part baked wrapped baguette. Modified atmosphere packaging in polyethylene‐polyamide‐polyethylene vinyl alcohol (PA/EVOH/PE) bags can lead to an increase of at least 1400% and it is more effective at lower temperature of storage. The UV radiation treatment (32 kGy) increases the shelf life by 100 %. In contrast, the addition in the dough 0.15% of calcium propionate or potassium sorbate by flour weight improves the shelf life by 26% and 106% respectively.
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