AI Article Synopsis
- The shelf-life of PDO Tuscan bread is affected by the balance of nitrogen (N) and phosphorus (P) fertilizers used on the wheat, as well as the flour components like starch.
- Higher levels of nitrogen (specifically, 90 kg/ha) alongside appropriate phosphorus levels improved the bread's quality and shelf-life, while excessive nitrogen (135 kg/ha) negatively impacted it.
- Modified atmosphere packaging with inert gases (like argon and nitrogen) helped reduce water loss and staling, but the type and balance of fertilizers had a more significant effect on the bread's overall longevity.
Article Abstract
The shelf-life of bread is influenced by flour components, such as starch, composed of amylose and amylopectin. The aim was to test the effect of different balances of N (45, 90, 135 kg/ha) and P (48, 96 kg/ha) fertilizers on the flour characteristics and consequently the shelf-life of PDO Tuscan bread, stored in different modified atmosphere packaging (Ar, N, Air). The amylose and phytochemical compounds were increased by N and decreased by the addition of P, but excessive doses of N (135 kg/ha) had a negative effect on flour quality. In the bread, the study highlighted the tendency of N and Ar, as storage filler gases, to reduce water loss, slow down the staling process, and prolong shelf-life. However, the most significant influence on shelf-life was related to the different fertilizations of wheat. In fact, when N was present in equal dose to P (90/96 or 45/48 kg/ha) or slightly higher (90/48 kg/ha), the bread tended to last longer over time. Instead, when these ratios were unbalanced in favor of N (135/48 or 135/96 kg/ha) and in favor of P (45/96 kg/ha), the shelf-life decreased considerably.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379306 | PMC |
| http://dx.doi.org/10.3390/foods12142672 | DOI Listing |
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