Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre

Today, market searches for new alternatives to traditional food products that could be more nutritious for consumers. Modified atmosphere packaging could be used as the preservation method for the products with increased nutritional value. Therefore, the research was conducted wherein bread with added oat dietary fibre (16% beta-glucan), and two soy flours [1.2% (full fat soy flour (FFS)) and 14.5% fat (defatted soy flour (DFS))] were used. The bread were stored for 3 and 7 days in normal atmosphere and with 0, 25, 50, 75 and 100% carbon dioxide. The methodology consisted of specific volume, firmness, colour, beta-glucan and dietary fibre determination and fatty acid profile. The fatty acid profile was most promising in terms of health in the sample with added DFS (polyunsaturated fatty acids% > 49.6). The optimisation procedure estimated that the carbon dioxide should be 15.5% for control, 38.5% for FFS, and 4.8% for DFS bread.