ShareThe sorption of water vapour by biscuit products. Always take into account the humidity of the air!
[In German. / En allemand.]
Author(s) : BRACK G.
Type of article: Article
Summary
The activity of water in many types of biscuits and cakes was determined. Their hydrosorption caracteristics were evaluated as a function of the relative humidity of the storage atmosphere.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1995-3699
- Languages: German
- Source: Brot Backwaren - vol. 42 - n. 10
- Publication date: 1994
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Storage; Bakery product; Pastry; Hygrometry; Water activity
-
STORAGE STABILITY OF A PUFF PASTRY DOUGH WITH R...
- Author(s) : LEUNG H. K.
- Date : 1984
- Languages : English
View record
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WATER VAPOUR SORPTION HYSTERESIS AND THE SHELF ...
- Author(s) : GUINOT P., MATHLOUTHI M.
- Date : 1990/12
- Languages : English
- Source: Acta Aliment. - vol. 19 - n. 4
View record
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Extension of shelf-life of bakery products pack...
- Author(s) : PEDRELLI T., VICINI L., SPOTTI E., MUTTI P., BIANCO S., DALL'AGLIO G.
- Date : 1994/10
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 33 - n. 330
View record
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FROZEN PASTRIES IN A SELF-SERVICE SHOP.
- Date : 1990
- Languages : German
- Source: Tiefkühl-Rep. - 18; 1990.01-02; 14; 19; 4 tabl.
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Surgélateurs : la cryogénie s'allie au froid mé...
- Author(s) : SICOT D.
- Date : 1992
- Languages : French
- Source: Filière Farine - vol. 4 - n. 43
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