[Preservation] Analysis And Suggestions Of [Pocket Bread]

1. The unripe dough in the center of toast is easy to deteriorate

The dough of pocket bread is sliced toast bread, which is completely heat transfer type during baking. There is a big gap between the surface temperature and the core temperature of the bread, and the core temperature is not enough to kill all microorganisms, especially spores, so the quality of raw materials is controlled. The initial bacterial counts such as egg liquid, flour, equipment and environmental sanitation are more important, otherwise the remaining microorganisms in the dough will continue to multiply under suitable temperature and humidity conditions during packaging, storage, and transportation, resulting in product deterioration. In addition, toast bread is relatively bulky, and if the baking time is not enough, the central part is not fully cooked.

2. Excessive moisture is prone to mildew

The final moisture content of the dough and fillings of pocket bread is high or even exceeds the standard, which can easily lead to the growth of microorganisms and is not easy to store; of course, too low moisture will inevitably affect the soft taste of pocket bread dough and accelerate starch aging during storage.

3. The dough is easy to age

Although pocket bread is fresh, soft, delicate in texture, and pure in taste, most manufacturers use rapid fermentation, which takes a short time and the gluten cannot be fully softened. At the same time, the dough and fillings are prone to water migration, which will appear with the prolonged storage time. Rough structure, slag-off, looseness and dryness, deterioration of elasticity and flavor, and other aging phenomena, make the product quality deteriorate.

4. Vulnerable to secondary pollution

For the pocket breads on the market, in order to be produced on an assembly line and extend the shelf life, fillings are injected into slices of toast and stitched up from all four sides. At present, many production enterprises adopt semi-automatic and manual production lines, which belong to secondary processing, and the risk is very high, and the slightest carelessness will lead to secondary pollution. Therefore, it is necessary to strictly control the hygiene of the entire workshop air system, instrument and equipment sanitation system, and personnel operating systems to prevent microbial infection from the source.

5. Fillings are prone to discoloration, fat rancidity, peculiar smell, etc.

The fillings of the currently commercially available pocket breads are generally fruit meat, jam, yogurt-flavored sauce, salad dressing, etc.

[Fruit meat] contains a variety of enzymes, which are prone to oxidation reaction after contact with air, which makes the fruit color dull and discolored, and even produces bitter substances, which affect the color and taste of the product.

[Jam] contains high fat, high content of unsaturated fatty acids, easy to be affected by acid and alkaline materials and contact with metal ions, oxygen, temperature, light, etc. to promote its decomposition and produce oxidation or rancidity reaction, resulting in peculiar smell , Resulting in excessive acid value and peroxide value of the product. Rancidity not only affects the flavor of the product, but also promotes the reproduction of microorganisms.

[Yogurt flavor sauce] Although it can solve the problem of too sweet and greasy jam, when used with fruit pulp, if the acidity and sanitary environment are not well controlled, it is easy to cause the multiplication of bacteria and change the consistency and color of the yogurt sauce.

[Salad dressing] The raw materials are vegetable oil, eggs, and sugar. Some of them are not heat-sterilized during use. There are more microorganisms in the raw materials. The high protein content of salad dressing is easy to cause rapid bacterial reproduction. High, it is easy to cause oil rancidity, resulting in mildew and taste of the product.

6. Transparent packaging is difficult to store

Pocket bread usually adopts transparent packaging, increasing the light transmittance to increase the temperature of the product, which promotes the decomposition of protein and oil to a certain extent, which is easy to produce peculiar smell and affect the color of the product. At the same time, the transparent packaging material can more intuitively reflect the organizational structure of the product, so there are higher requirements for the toast bread production process.