AU - N. Meghdadian, AU - M. Shahedi, AU - G. H. Kabir, TI - Optimization of Taftoon Bread Shelf Life Using different Packings PT - JOURNAL ARTICLE TA - JSTNAR JN - JSTNAR VO - 8 VI - 1 IP - 1 4099 - http://jstnar.iut.ac.ir/article-1-412-en.html 4100 - http://jstnar.iut.ac.ir/article-1-412-en.pdf SO - JSTNAR 1 AB  - Iranian flat breads generally have short shelf life. The result of this situation is usually enormous bread wastage. Among the most important factors involved are lack of proper packing and storage methods. In this study, the best temperature for bread packing was determined and the effects of three types of plastic wrapping on Taftoon bread baked of the typical flour were investigated after 72 hours of storage. These wrappings included a two-layer wrapping of oriented polypropylene and polyethylene (OPP/PE) with a thickness of 60 µ, a three-layer wrapping of PP/PE/PE with a thickness of 70 µ, and a two-layer polyethylene with a thickness of 70 µ together with cardboard and plastic. Bread packing was carried out at two different temperature ranges (20-25oC and 45-50oC). Results from moisture measurements and water activity test indicated that the characteristics of breads packed in different wrappings showed significant differences (p CP - IRAN IN - LG - eng PB - JSTNAR PG - 157 PT - Research YR - 2004