"Effect of Modified Atmosphere Packaging on Stability of Three Kinds of Bread" . "Acta Universitatis Agriculturae et Silviculturae Mendeleianae Brunensis" . "7"^^ . . . . "Effect of Modified Atmosphere Packaging on Stability of Three Kinds of Bread"@en . . . . . "3"^^ . "Effect of Modified Atmosphere Packaging on Stability of Three Kinds of Bread" . . . . "Effect of Modified Atmosphere Packaging on Stability of Three Kinds of Bread"@en . "3"^^ . "10.11118/actaun201361061881" . . "\u0160tencl, Ji\u0159\u00ED" . "1211-8516" . "61" . "Langov\u00E1, Jitka" . "6" . . "S" . . "16270" . . "Vl\u00E1\u0161ek, V\u00E1clav" . "RIV/62157124:16270/13:43871930" . "The study evaluates effect of ordinary and modifed atmosphere N2 and CO2 on bread packaging and changes of selected bread parameters, moisture content (MC) and water activity (Aw), in real storage time. MC has a signifcant infuence on physical properties of bread and Aw characterizes its microbiological stability. Both parameters are functionally dependent. Manometric method was used for measurement of Aw and gravimetric method was used for measurement of MC. Samples of three kinds of bread, gluten-free, \u0160umava bread, and Bavorsk\u00FD bread, packaged into barrier wrappers, were stored at the room temperature of 20 \u00B0C. MC and Aw were measured in real storage time in intervals of three days for all kinds of bread, always in crust and crumb separately. Individual measurements were finished when a mould were discovered in samples. The initial MC of crust was in the range of 21.01-29.26% MC (w.b.) and the final MC in the range of 26.79-33.58% MC (w.b.) in tested breads. MC of crumb was in the range of 34.49-46.58% MC (w.b.) at the beginning and in the range of 32.92-44.21% MC (w.b.) at the end in tested samples. Minimum differences within values of MC showed gluten-free bread during storage time. Values of Aw were in the range of 0.863-00.948 at the beginning and in the range of 0.933-0.958 at the end of measurement in crust, for all samples. Values of Aw were in the range of 0.960-0.961 at the beginning and in the range of 0.952-0.961 at the end of measurement in crumb. Minimum differences within values of Aw showed gluten-free bread again. The highest shelf-life has been achived in CO2 atmosphere, for all kinds of bread. Mathematical models with ability for MC and Aw prediction in real time of storage were created for \u0160umava bread." . "RIV/62157124:16270/13:43871930!RIV14-MSM-16270___" . . "The study evaluates effect of ordinary and modifed atmosphere N2 and CO2 on bread packaging and changes of selected bread parameters, moisture content (MC) and water activity (Aw), in real storage time. MC has a signifcant infuence on physical properties of bread and Aw characterizes its microbiological stability. Both parameters are functionally dependent. Manometric method was used for measurement of Aw and gravimetric method was used for measurement of MC. Samples of three kinds of bread, gluten-free, \u0160umava bread, and Bavorsk\u00FD bread, packaged into barrier wrappers, were stored at the room temperature of 20 \u00B0C. MC and Aw were measured in real storage time in intervals of three days for all kinds of bread, always in crust and crumb separately. Individual measurements were finished when a mould were discovered in samples. The initial MC of crust was in the range of 21.01-29.26% MC (w.b.) and the final MC in the range of 26.79-33.58% MC (w.b.) in tested breads. MC of crumb was in the range of 34.49-46.58% MC (w.b.) at the beginning and in the range of 32.92-44.21% MC (w.b.) at the end in tested samples. Minimum differences within values of MC showed gluten-free bread during storage time. Values of Aw were in the range of 0.863-00.948 at the beginning and in the range of 0.933-0.958 at the end of measurement in crust, for all samples. Values of Aw were in the range of 0.960-0.961 at the beginning and in the range of 0.952-0.961 at the end of measurement in crumb. Minimum differences within values of Aw showed gluten-free bread again. The highest shelf-life has been achived in CO2 atmosphere, for all kinds of bread. Mathematical models with ability for MC and Aw prediction in real time of storage were created for \u0160umava bread."@en . "nitrogen atmosphere; carbon dioxide atmosphere; manometric method; moisture; dry matter; water activity"@en . "71615" . "CZ - \u010Cesk\u00E1 republika" . . "[B332DCA03BC3]" . . . . .