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Cereal Chem 64:150-153   |  VIEW ARTICLE

Compressibility of Baked Goods After Carbon Dioxide Atmosphere Processing and Storage.

D. Knorr. Copyright 1987 by the American Association of Cereal Chemists, Inc. 

Compressibility of baked goods stored in pure carbon dioxide and processed and stored under carbon dioxide or air atmospheres was evaluated. Results from storage tests indicated that carbon dioxide significantly decreased compressibility of French bread, white bread, and lean formula baked goods compared to air-stored samples. Fermentation and baking of enriched white bread dough under carbon dioxide modified atmosphere also resulted in softer breads than air-processed samples, especially when no relative humidity control was maintained during storage. Lower a(w) values resulted when bread samples were stored in air without humidity control as compared with CO2-stored goods.

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