Modified Atmosphere Packaging of Bakery Products

Extending the shelf-life of bakery products

MAP modified atmosphere packaging for bakery products include Bagels, bread puddings, bread, buns, cheesecakes, crêpes, croissants, crumpets, Danish pastries, fruit bread, fruit cakes, fruit pies, fruit strudels, fruit tarts, meringue cakes, muffins, nan bread, nut bread, pancakes, par-baked bread, pitta bread, pizza bases, pretzels, sponge layer cakes, swiss rolls, taco shells, tortillas, vegetable bread and waffles.

The principal spoilage mechanisms for non-dairy bakery products are mold growth, staling, and moisture migration. Yeasts may cause a problem in certain filled or iced products. Since the aw of non-dairy bakery products is generally less than 0.96, bacterial growth is inhibited and rarely a problem. However, it is possible that Staphylococcus aureus and Bacillus species may be able to grow in certain products and hence poses a potential food poisoning hazard. Consequently, good hygiene and handling practices must be observed throughout.

The use of MAP can significantly extend the shelf lives of non-dairy bakery products. Since molds are aerobic micro-organisms, they are very effectively inhibited by CO2/N2 gas mixtures. A gas/product ratio of 2:1 is often used. Moisture migration from the pack is prevented by using barrier materials for MAP modified atmosphere packaging. MAP appears to have little effect on the rate of staling. It should be noted that staling rates are increased at chilled temperatures and hence most cold-eating bakery products are normally stored at ambient temperatures.

For hot-eating bakery products, such as pizza bases, the staling process, which is caused by starch retrogradation, is partially reversed during the reheating cycle

General Information for Modified Atmosphere Packaging of Bakery Products