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
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FREEZE-ETCH OF EMULSIFIED CAKE BATTERS DURING B...
- Author(s) : CLOKE J. D., GORDON J., DAVIS E. A.
- Date : 1982
- Languages : English
- Source: Food Microstruct. - vol. 1 - n. 2
View record
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COMPLEXE DE PATISSERIE SURGELEE A LORIENT.
- Date : 1986
- Languages : French
- Source: Rev. gén. Froid - vol. 76 - n. 9
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METHODES DE CALCUL DE L'ACTIVITE DE L'EAU DANS ...
- Author(s) : DELMER F.
- Date : 1986
- Languages : French
- Source: Rev. gén. Froid - vol. 76 - n. 2
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.
View record
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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
View record