Effect of Temperature, Relative Humidity and Packaging Film on Maintaining the Quality and Increasing the Shelf-life of Sorghum Gluten-free Bread

One of the main problems of bread industry is waste of these products. But today the availability of packaging film with a wide range of physical and chemical properties could reduce the amount of waste. It seems that by choosing an appropriate packaging and management environment of packed samples, it is also the shelf life and quality of gluten-free bread would be increased. In this study, the effect of temperature (10 and 25°C), relative humidity of storage (50 and 75%), and type of wrapper packaging (modified polypropylene (OPP), polyethylene terephthalate, aluminum, low density polyethylene (PAP), polyethylene terephthalate, polyethylene terephthalate, and low density polyethylene (PPP)) in order to maintain the quantity and quality of gluten-free sorghum bread was evaluated. In order to measure the crust color, Image J software was used. With increasing temperature and decreasing relative humidity, the moisture content, water activity, L* value, b* value, and overall acceptability were decreased and the firmness and a* value was increased. However, PAP, PPP and OPP packaging had, respectively, the best performance to maintain the quality characteristics of sorghum gluten free bread specially postpone the staling rate. Using the appropriate packaging film and storage in optimal conditions, in addition to maintaining the qualitative and quantitative characteristics of the final product, platitude/staling is one of the most problems in getting a fresh product to the celiac disease is reduced.