Shelf life extension of durum wheat bread

The aim of this study was to investigate packaging methods to prolong the shelf life of durum wheat bread packaged in a bag type package without refrigeration beyond three days (the current limit for this bread). Two different gas compositions (40%CO2/60%N-2 and 80%CO2/20%N-2) and an oxygen scavenger were tested in conjunction with two high barrier multilayer films, giving six different packaging combinations. The shelf life tests were carried out at 30degreesC, monitoring the crumb clastic modulus and evaluating the samples for visible signs of mold. The results showed that it is possible to prolong the shelf life of durum wheat bread from three days to about 18 days by using modified atmosphere packaging with high carbon dioxide concentration or by means of oxygen scavengers