Comparison of different preservation methods on the microbiological, texture and color properties of industrial bread during storage time

Consumption of bread made from preserved dough is increasing in bakeries, supermarkets and restaurants all around the world, because of the ease of producing freshly baked product, at any time of the day. Using preserved dough has advantages such as saving time, space, equipment and retailing expenses. The aim of this work was to study the behaviour of wheat bread dough during storage time under different preservation methods. Industrial wheat bread dough was packed into polyethylene bags (40g portions) and storage with partial vacuum (50%), modified atmosphere (MAP) (50%CO2/50%N2) and freezing (-35ºC). Samples were storage at 4ºC and -18ºC, during 15 and 60 days, for vacuum and MAP, and freezing, respectively. A control with air was also made to simulate industrial production. Dough and bread (dough was cooked in the oven at 200ºC during 11min) texture, color, moisture content, water activity and pH were determined. Samples were analysed over shelf life (0,1,2,4,8,15,30,60 days). The analysis of variance (ANOVA) and the Tukey test were used to determine statistically different values at a significant level of (p