By Li Zaigui
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Packaging materials and shapes vary according to products specifications. ) and aluminum. In any case, packaging must form an effective, functional barrier to contamination and have sufficient impact and compressive strength to withstand the stresses which it is likely to meet. It must perform satisfactorily in storage and transport. This requires good crush resistance, resistance to variable moisture conditions, no embrittlement at the low temperatures experienced by frozen foods, and sufficient scuff resistance to avoid deterioration of the surface appearance of printed matter.
When the addition was over 6%, the inner structure would be destroyed through having a lot of loosened hole. 2. Microbiological Safety of the Product CSB has a higher water activity than bread. So the microorganisms, particularly fungi, will grow and produce visible and highly objectionable appearance defects. Steaming ordinarily kills potential spoilage bacteria, the exception being spore-forming bacilli. Thus, when moulds are present in products, it is invariably a result of post-processing contamination.
The shelf-life of CSB depends not only on microbial activities, but also on physical-chemical changes. Specifically, the staling most frequently causes consumers to reject products. The staling refers to the increase in CSB inner firmness that makes the product undesirable to consumers. Staling is basically a starch structure and moisture migration problem. The reactions that eventually lead to staling actually start when the bread is steamed, as starch granules in the dough begin to absorb water, gelatinize, and swell.