The effect of some factors, such as ethanol content, type of modified atmosphere packaging and UV radiation dose, on the mould free shelf life of wrapped part-baked baguettes has been investigated in comparison with the conventional chemical preservatives as calcium propionate and potassium sorbate. Ethanol content, ranging between 0.5-15% by weight, can cause a significant increase in the mould free shelf life up to 1050%, when its percentage reaches 1.5% by weight of part baked wrapped baguette. Modified atmosphere packaging in polyethylene-polyamide-polyethylene vinyl alcohol (PA/EVOH/PE) bags can lead to an increase of at least 1400% and it is more effective at lower temperature of storage. The UV radiation treatment (32 kGy) increases the shelf life by 100 %. In contrast, the addition in the dough 0.15% of calcium propionate or potassium sorbate by flour weight improves the shelf life by 26% and 106% respectively.

No abstract