Open AccessThe Influence of Storage Temperature on the Bread Quality
Author(s) -
A. P. David,
A. Naghiu,
Giorgiana M. Cătunescu,
O. M. David,
D. Olar
Publication year - 2012
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. agriculture
Language(s) - English
Resource type - Journals
eISSN - 1843-5386
pISSN - 1843-5246
DOI - 10.15835/buasvmcn-agr:8768
Subject(s) - refrigeration , food science , humidity , polyethylene , foil method , quality (philosophy) , environmental science , materials science , chemistry , composite material , engineering , mechanical engineering , physics , meteorology , quantum mechanics
The main purpose of this paper is the study of sensory and physicochemical changes occurring in bread, preserved at ambient temperature and refrigeration temperature for 7 days. The study has been achieved using bread commercialized in a supermarket, sliced and packaged in polyethylene foil. Monitoring the quality parameters has been achieved daily so be as visible changes. The quality parameters monitored was elasticity, porosity, acidity, humidity and sensory characteristics, indicators which reflect the freshness of bread. The analytical methods used are those of standards and values are within the limits of quality standards.