[A study of cakes and patty-cakes qualities during storage]
2009
Aksenova, L., Russian Academy of Agricultural Sciences, Moscow (Russian Federation) | Kondratiev, N., Research and Development Inst. of Confectionery, Moscow (Russian Federation)
Quality of multi-component bakery confectionary products (cakes, patty-cakes) depends on water and fat properties. Three biochemical food systems were tested: (1) souffle-bisquit (the cake Ptichije moloko); (2) short semi-finished product-jam (a short pastry with jam); (3) cream (whipping vegetable cream) - bisquit (a cake with). Moisture (WM) and water activity (WA) were measured in different parts of the systems during storage. It is noted that these parameters increase and water moves from souffle to bisquit in system (1) and it migrates from jam to short semi-finished product in system (2). So, favorable conditions form for microorganism (MO) growth. A microbiological risk increases significantly in (3) system at WM and WA meanings up to 50% and 0.999 respectively. It is found out that MO contamination can decrease in different parts of a product during storage. Forecasting of damage by MO can be done by correlation of the parameters moisture mass % and water activity in different parts of bakery confectionary systems. The data received on (1) and (3) systems show common laws of water transfer and can be used for similar confectionary systems
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