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- Title
SORPTION PROPERTIES OF SOME ROMANIAN GINGERBREAD.
- Authors
TULBURE, Anca; OGNEAN, Mihai; OGNEAN, Claudia-Felicia; DANCIU, Ioan
- 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.
- Subjects
GINGERBREAD; DISTRIBUTION isotherms (Chromatography); SHELF-life dating of food; FOOD composition; MOISTURE content of food; SWEETENERS; HUMECTANTS
- Publication
Acta Universitatis Cinbinesis, Series E : Food Technology, 2014, Vol 18, Issue 1, p25
- ISSN
2344-1496
- Publication type
Article
- DOI
10.2478/aucft-2014-0003