In this research, three alternative approaches to chemical preservatives to extend the mold free shelf-life and quality of pita bread were investigated namely: Modified Atmosphere Packaging (MAP) involving gas packaging, oxygen absorbents technology and ethanol vapor generators, high pressures, and direct and indirect heating. / Gas packaging using 60%CO2 (balance N2) inhibited the growth of Aspergillus niger and Penicillium notatum from 3d (pita bread packaged in air) to 35d at ambient temperature. A longer extension in shelf-life (42d) was possible using an Ageless oxygen absorbent or a Freshmax oxygen absorbent label in conjunction with gas packaging. / Similar results were obtained with 2G--4G sachets of Ethicap, and 100--200S sachets of Negamold, a dual functional oxygen absorbent-ethanol vapor generator. / High pressures (30--400MPa) used to inhibit mold growth, resulted in delamination of the packaging film and textural changes to the pita bread. / Other alternatives, such as direct heating and microwave processing had a minimal effect in increasing the shelf-life of pita bread. (Abstract shortened by UMI.)

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The effect of utilization of pulse flours with coarse and fine particle size milled from green lentils, yellow peas, navy beans, and pinto beans in pita bread and pan bread was studied. Composites containing 25, 50, 75, and 100% pulse flours were studied for pita baking, and 10, 15, and 25% for pan bread baking. Addition of the pulse flours produced pitas with the pockets, but they were smaller in diameter and firmer in texture than the wheat control. Supplemented pan bread had lower specific loaf volume and firmer crumb with coarser grain. The recommended tolerance levels of pulse flour addition were 25% for pita bread and 10-15% for pan bread depending on the pulse flour and particle size. It appears that navy beans and pinto beans are more suitable for baking applications using composite flours than lentils and yellow peas, and coarse flours produced breads with improved quality compared to fine flours.

The effect of utilization of pulse flours with coarse and fine particle size milled from green lentils, yellow peas, navy beans, and pinto beans in pita bread and pan bread was studied. Composites containing 25, 50, 75, and 100% pulse flours were studied for pita baking, and 10, 15, and 25% for pan bread baking. Addition of the pulse flours produced pitas with the pockets, but they were smaller in diameter and firmer in texture than the wheat control. Supplemented pan bread had lower specific loaf volume and firmer crumb with coarser grain. The recommended tolerance levels of pulse flour addition were 25% for pita bread and 10-15% for pan bread depending on the pulse flour and particle size. It appears that navy beans and pinto beans are more suitable for baking applications using composite flours than lentils and yellow peas, and coarse flours produced breads with improved quality compared to fine flours.