Project

Development of an innovative technology for the production of MAP-packaged, par-baked bread with improved crispness and microbial shelf life.

Duration
01 October 2014 → 30 September 2016
Funding
Regional and community funding: Special Research Fund
Fellow
  • Jolien De Bock
Research disciplines
  • Natural sciences
    • Other chemical sciences
    • Microbiology
    • Systems biology
  • Medical and health sciences
    • Laboratory medicine
    • Microbiology
    • Laboratory medicine
    • Nutrition and dietetics
    • Laboratory medicine
    • Microbiology
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
Keywords
MAP-packaging composite breads par-baked bread microbial shelf life crispness
 
Project description

After the baking of bread, fresh characteristics are rapidly lost. This is also an important problem for par-baked bread. The development of MAP-packaged, par-baked bread composed with two dough layers, a separate crumb and crust dough, can offer a solution for accomplishing:

A. a higher crispness of the full-baked product;

B. a better microbial shelf life of the pre-baked product.