ABSTRACT
Bakery and pasta products are an important part of a balanced diet and account for 20% of the daily dietary protein of the average Canadian consumer. In 1987, the Canadian bakery industry sold $1.33 billion worth of products, or approximately 4% of total food sales, with bread accounting for approximately 50% of the total value of bakery products sold. Moisture loss or pick-up is a serious problem in many bakery products irrespective of moisture level. Both moisture loss and moisture pick-up can be prevented by packaging products with proper sealing in moisture impermeable packaging material such as low density polyethylene. The most important microbial problem limiting the shelf life of high and intermediate bakery products is mold growth. Bacterial spoilage is the major problem limiting the shelf life of fresh and pre-cooked pasta products.
