摘要：The packagings and packaging materials that the food stuff comes in contact with, besides the protection function from the environment and the promoting and marketing ones, have to respond to an essential request specifically to the chemical stability of the packed product. The home made bread packaging in punctured and unpunctured polypropylene foils contributes as well to the prolonging of the fresh maintenance of bread as a result of the slowing down of modifiers action that determines the staling of the bread but in the case of the bread packed in micropunctured foil there can be mentioned the disadvantage of alteration of the following organoleptic properties: —the staling taste", the drafting and lack of flavour.[1] All these changes that take place during the storage are called staling and they have a considerable economic importance for the bread industry for it generally has a the most important influence on limiting the shelf life of bread products
