Modified atmosphere packaging of pita (pocket) bread

Pita bread has a shelf-life of only a few hours, mainly due to its large surface to volume ratio. Hardening, caused by staling and drying, is the main factor affecting shelf-life. Extension of shelf-life by packaging pita in a high barrier laminate under modified atmosphere (MAP) of 99% CO₂ or 73% CO₂ with 27% N₂ was studied. A shelf-life of 14 days, as determined by microbial spoilage, was obtained for MAP pita bread. Staling, as determined by means of a penetrometer, was delayed in MAP pita. Organoleptic hedonic comparisons of MAP pita, against frozen defrosted pita from the same batch, gave almost identical results. Shelf-life was terminated by the appearance of microorganisms on bread.