Packaging and Conditioning Influence Concerning the Extension of Validity Term

Abstract

In the paper studied the possibility of extending the validity term of bakery products(croissant) by slowing the aging process them.
 For this purpose investigate sorts were packed in impermeable materials to water and water vapor while were stored at temperatures ranging between 15-20°C and relative air humidity below 70 %. By preserving the croissants under proper conditions in special packing: PE, PP, PP sterilized, paraffin paper, ethylic alcohol treated paper and complex material, the validity term has been extended to 7 days at most, when the first depreciation signs of sensorial (taste, colour, smell),and physical (consistency-the core becomes brittle, humidity-the water quantity lowers significantly) properties become evident. The smooth and rigid crust becomes wrinkled, elastic and soft, the odour and the taste gradually disappear and the taste becomes flat or stuffy and sometimes even sour. 
 The introduction of ethylic alcohol as well as the packing in proper materials determines the extension of croissant validity term to 30 days when the first signs of mould appear.