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WATER VAPOUR SORPTION HYSTERESIS AND THE SHELF LIFE OF INDUSTRIAL SPONGE-CAKE.

Author(s) : GUINOT P., MATHLOUTHI M.

Type of article: Article

Summary

WATER VAPOUR ADSORPTION AND DESORPTION ISOTHERMS WERE DETERMINED AT 277 AND 293 K (4 AND 20 DEG C) FOR THE INGREDIENTS CONSTITUTING SPONGE-CAKE AND WATER ACTIVITY DEPRESSORS (ALGINATES AND SOY PROTEINS). THE EFFECT OF THESE ADDITIVES, TEMPERATURE AND MODIFIED ATMOSPHERE (50% CO2 -50% N2 ) PRESERVATION, ON SORPTION HYSTERESIS WAS INVESTIGATED. THE ADDITIVE WHICH CONTRIBUTES TO HYSTERESIS STABILIZATION IS SOY PROTEINS AT A LEVEL OF 1%.

Details

  • Original title: WATER VAPOUR SORPTION HYSTERESIS AND THE SHELF LIFE OF INDUSTRIAL SPONGE-CAKE.
  • Record ID : 1991-2660
  • Languages: English
  • Source: Acta Aliment. - vol. 19 - n. 4
  • Publication date: 1990/12
  • Document available for consultation in the library of the IIR headquarters only.

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