The aim of this work was to develop a protocol to validate the shelf life obtained in
laboratory based on the product performance on the market. Packed sliced white bread
was chosen as target product. Bread shelf life was assessed by measuring the changes in
firmness during storage at 25°C and by determining the firmness of bread samples directly
purchased from the market with different storage life. Firmness data were modelled by the
restricted Avrami equation. Results suggest that shelf life estimates obtained in laboratory
should be validated by checking the evolution of product quality on the market.
