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METHODS FOR CALCULATING WATER ACTIVITY IN FOODSTUFFS.

METHODES DE CALCUL DE L'ACTIVITE DE L'EAU DANS LES PRODUITS ALIMENTAIRES.

Author(s) : DELMER F.

Type of article: Article

Summary

SUMMARY OF THE METHODS FOR CALCULATING WATER ACTIVITY, MAINLY IN BAKERY AND BISCUIT DOUGHS AND PASTRY. MONEY-BORN'S AND STUART-NORRISH'S METHODS, HAVING THE DRAWBACK OF REQUIRING THE KNOWLEDGE OF THE MOLECULAR WEIGHT OF EACH SOLUTE, BUT MAINLY GROVER'S METHOD, SIMPLER, USING A SUCROSE EQUIVALENCE TABLE FOR THE MAIN CONSTITUENTS. EXAMPLES OF CALCULATION ARE GIVEN FOR COMMON PRODUCTS (BREAD FOR RUSKS, MADELEINES, ICED CAKES, PANCAKES, PETIT-BEURRE, WAFERS). J.R.

Details

  • Original title: METHODES DE CALCUL DE L'ACTIVITE DE L'EAU DANS LES PRODUITS ALIMENTAIRES.
  • Record ID : 1987-0215
  • Languages: French
  • Source: Rev. gén. Froid - vol. 76 - n. 2
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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