The very short shelf-life of a bakery hand-crafted product (brioche for ice-cream) prevents rise in its production and market. Against qualitative decay (humidity and aroma loss) a batch of samples was packaged in flexible film and to a second batch, with the same packaging, was added ethanol to inhibit fungal growth. Physical, chemical, microbiological and sensorial parameters showed that the samples packaged with alcohol reached a shelf-life of 28 days. This is an interesting result, but still not enough.
Studio sulla conservabilità della brioche da gelato [Study on shelf-life of a pastry for ice-cream]
MURATORE, Giuseppe;
2000-01-01
Abstract
The very short shelf-life of a bakery hand-crafted product (brioche for ice-cream) prevents rise in its production and market. Against qualitative decay (humidity and aroma loss) a batch of samples was packaged in flexible film and to a second batch, with the same packaging, was added ethanol to inhibit fungal growth. Physical, chemical, microbiological and sensorial parameters showed that the samples packaged with alcohol reached a shelf-life of 28 days. This is an interesting result, but still not enough.File in questo prodotto:
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