Prolongation of the microbial shelf life of wrapped part baked baguettes

The effect of some factors, such as ethanol content, type of modified atmos phere packaging and UV radiation dose, on the mould free shelf life of wrap ped part-baked baguettes has been investigated in comparison with the conve ntional chemical preservatives as calcium propionate and potassium sorbate. Ethanol content, ranging between 0.5-15% by weight, can cause a significan t increase in the mould free shelf life up to 1050%, when its percentage re aches 1.5% by weight of part baked wrapped baguette. Modified atmosphere pa ckaging in polyethylene-polyamide-polyethylene vinyl alcohol (PA/EVOH/PE) b ags can lead to an increase of at least 1400% and it is more effective at l ower temperature of storage. The UV radiation treatment (32 kGy) increases the shelf life by 100 %. In contrast, the addition in the dough 0.15% of ca lcium propionate or potassium sorbate by flour weight improves the shelf li fe by 26% and 106% respectively.