Phyllo Pastry Research Paper

MICROBIOLOGICAL SAFETY OF PHYLLO PASTRY

INTODUCTION

Contemporary trends in food industry are based on balanced diet, which provides a good health and prevention of disease. Wheat based products are ingredients which are characterized by an optimal amount of basic nutrients. Wheat products are rich in carbohydrates, proteins, minerals, vitamins, and other nutritious materials, moreover they’re well known as a highly nutritious food. Different kinds of wheat participate in a human diet. The demand for the products such as whole grain flour and whole grain products from various flour is in a constant increase.

In the world, as well as in our country, pasta related products are present in human nutrition on a daily basis. Production of pasta

The fresh pastry products such as phyllo pastry, due to high water activity value (aw>0.90) presents a good environment for the microorganisms growth and development. Microbiological population of phyllo originates mostly from the flour. Whole grain wheat flour poses the higher amount of kernel bran in comparison to flour T-500. The most frequent contaminants of flour and their product are molds. On the base of obtained results it could be concluded that usability and shelf life of fresh phyllo pastry has to be limited to 7 days for wheat phyllo pastry and to 5 days in the case of the whole grain wheat phyllo pastry, at the temperature of 8⁰C.

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