<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Water activity of gingerbread is very important for keeping the product freshness and shelf life. Water activity is influenced by composition, water content and temperature. The water content of gingerbread could vary according with storage condition. i.e. rH. 11 gingerbread samples were analysed. The water content and water activity lies between 7.0 and 12.6% and respectively 0.590 and 0.715. The sorption isotherms were determined at 30°C by gravimetric method. The moisture sorption is influenced by composition, especially sweeteners and humectants. Honey and invert sugar have the same impact on gingerbread higroscopicity.</p></abstract>

Water activity of gingerbread is very important for keeping the product freshness and shelf life. Water activity is influenced by composition, water content and temperature. The water content of gingerbread could vary according with storage condition. i.e. rH. 11 gingerbread samples were analysed. The water content and water activity lies between 7.0 and 12.6% and respectively 0.590 and 0.715. The sorption isotherms were determined at 30°C by gravimetric method. The moisture sorption is influenced by composition, especially sweeteners and humectants. Honey and invert sugar have the same impact on gingerbread higroscopicity.

Sorption Properties of Some Romanian Gingerbread

The Faculty of Agricultural Sciences, Food Industry and Environmental Protection, “Lucian Blaga” University, Victoriei Street, 10th , Sibiu, Romania

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Sorption Properties of Some Romanian Gingerbread"}

Water activity of gingerbread is very important for keeping the product freshness and shelf life. Water activity is influenced by composition, water content...

Sorption Properties of Some Romanian Gingerbread

Online veröffentlicht: 27. Jan. 2015

Seitenbereich: 25 - 32

DOI: https://doi.org/10.2478/aucft-2014-0003

© Lucian Blaga University

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.