the influence of modified atmosphere packaging on the shelf life of par-baked bread

this review focuses on the introduction of par-baked bread technology and effects of map on the microbial and sensorial shelf life of the mentioned bread, which are discussed here under four categories of the product contamination after probating, the composition of the gas, the characteristics of the packaging material, and the packaging technology. since traditional breads have a low quality and relatively short shelf life, therefore new technologies are used to produce better quality bread. one of the most important technologies, is par-baked bread. the bakery industry has increasingly exploited the applications of part baked bread technology. the growing interest of the market toward partially baked bread has been driven mainly by the economic advantage of a centralized manufacturing and standardization of product quality. partially baked bread has a relatively short shelf life due to the absence of crust or has a very thin crust and high moisture content. to extend shelf life from a microbiological point of view, chemical preservatives can be used e.g. sorbat, benzoic and propionic acid, but since consumers preferences push towards an alternative technique that maintains the freshness of bread without the use of chemical preservatives, therefore modified atmosphere packaging is the best way to extend the shelf life of the par-baked bread.