Yeast counts in croissants in relation to dynamics of water activity
2002
Valik, L. | Gorner, F. | Hozova, B. (Slovenska Technicka Univ., Bratislava (Slovak Republic). Fakulta Chemickej a Potravinarskej technologie)
Water activity (aw) of the croissant samples cooled to the ambient temperature ranged from aw = 0.76 to 0.79. Water activities of the fat-based sweet fillings were aw = 0.25 and those of the water-based ones were within the interval of aw = 0.80 to 0.84. Values of water activity in the corpus and the sweet filling equilibrated for 10 to 15 d at temperatures of 20 to 25 degree C, depending on the type of the filling. Water activity of the croissants varied during their storage, which depended on the type of the packaging material and on its water vapour permeability as well as on the relative humidity of the ambient environment where the products were stored. From the point of view of the shelf-life of the croissants, physical properties such as drying as well as their microbiological status are of importance. It was found that yeasts can grow in the product at values of aw 0.70. The level of the good manufacturing and hygienic practice plays a role of high importance from the microbiological point of view
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