The 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

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