The effect of different concentrations of two gas mixture (Carbon dioxide, Nitrogen), and also vacuum conditions and the usage of two kinds of flexible multi-layer films has been studied for shelf life extension of candy bread at ambient condition ( 250C and 38 relative humidity ). Ordinary condition as a control packaging were compared with three type of modified atmosphere packaging : {(N270% + CO230%), (N230% + CO270%),(N250% + CO250%)} and vacuum conditions in this project. Candy breads were packaged into two kind of barrier flexible pouches” 3 layers with thickness 124 μ (PET / AL / LLD) and ,4 layers with thickness 131 μ (PET / AL / PET/LLD)”. Samples were performed microbial tests (Total count of bacteria’s, Molds count), and sensory evaluation in different times (During 20 days).The usage of MAP was not adequate for controlling spoilage, but the spoilage process was delayed. The best condition belonged to condition under gas composition (Co2 30%, N2 70%) and packaging with 4 layers films in ambient temperature, which the shelf life of candy bread, was extended more 20 days. Sensory evaluation results showed that the samples which were packed in 3 layer films under normal atmospheric conditions (control) had the most rigid texture. However this reason (texture) could be attributed to protect the moisture of environment by multi-layer films for all treatments, in comparison with normal conditions. Other hand decreasing CO2 (CO2:30%) increased retention time, and can adversely affect the taste of this bread. The Analytical characteristics of these barrier containers (3,4 layers) were shown that efficiency of containers in 4 layers was better than 3 layers because the water vapor permeability of 4 layers was lower than 3 layers, and the usage of it is better for preserving candy bread during different period of experiment (after 4,8,12,16,20 days), under different gas compositions , and also for growth of microorganisms in different microbial cultures (Nutrient Agar, Sabouraud Dextrose Agar) .
