Physicochemical properties and storage stability of commercial breads available in Tangail, Bangladesh

The research was conducted to examine the nutritional composition, physical attributes, organoleptic acceptability, and microbial quality for shelf life during storage of various commercial bread samples in Tangail, Bangladesh. A total of seven samples of several brands were purchased from retail shops for investigation. Results show the percentage of protein, moisture, ash, and fat content of the sample ranged between 7.66 ± 0.011–9.86 ± 0.005, 29.65 ± 0.005–32.18 ± 0.004, 0.73 ± 0.009–0.93 ± 0.012, and 1.55 ± 0.009–5.96 ± 0.01 respectively, significant at p < 0.05. The color measurement of all samples ranged from 71.91 to 77.22, − 4.91 to − 0.81, and 19.40–36.01 of L* , a* , and b* , respectively. In storage stability analysis, the hardness of all samples was increased (4.15 ×104 N/m2) and springiness was decreased (0.312) significantly (p < 0.05). The results of the microbial analysis found a total viable count 1 × 104 to 2.43 × 106 cfu/g and a total fungal count 1 × 104 to 1.46 × 106 cfu/g respectively, with storage time. According to the ICMSF, the microbiological quality of all bread was below acceptable levels after the third day of storage. Besides, texture and overall acceptability of bread were correlated with hardness and springiness and also related to storage. During five days of storage at room temperature, crumb hardening and springiness of the collected sample progressed. Finally, bakery owners as well as consumers should be concerned about hygiene and quality to make safe food products.