The effect of Modified Atmosphere Packaging (MAP on staling and on water relations in bread was evaluated. Application of CO 2 in MAP delayed staling of bread. Water sorption of bread packed in CO 2 was reduced compared to fresh bread and to bread packed in air. A water activity of 0.75 was found to be the boundary between the multilayer and the free water range of the isotherm. Spoilage of bread (microbial growth and staling) took place only above this water activity. Inverse Gas Chromatography was found to be unsuitable for investigating the effect of CO 2 on bread at the higher water activities because equilibrium conditions could not be achieved at these water activities.
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Avital et al. (1990) studied this question.
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