Production and packaging of bakery products using MAP technology

This work represents a review of MAP technology application in the bakery products. MAP offers a significant extension to the shelf life of bakery products and provides acceptable quality during distribution to consumers. The recommended proportion of gases for bakery products ranges from 20 to 50% CO2 (against mold growth) and 80 to 50% N-2 (great stagnancy) respectively. The available equipment for MAP, the packaging materials, the advantages of this technology to the bakery products and the requirements for MAP use are discussed. (C) 2002 Elsevier Science Ltd. All rights reserved.