Effects of the principal ingredients of biscuits upon water activity
2006
Cervenka, L.(University Pardubice, Pardubice (Czech Republic). Faculty of Chemical Technology | Brozkova, I.University Pardubice, Pardubice (Czech Republic). Faculty of Chemical Technology | Vytrasova, J.University Pardubice, Pardubice (Czech Republic). Faculty of Chemical Technology)
Water activity of biscuits was determined at various temperatures within the interval 20--30 degree C. For the majority of the products tested, the values of a sub(w) increased with the increasing temperature. Linear regression analysis revealed that the value of a sub(w) for biscuits is significantly influenced by moisture and total protein contents. A linear regression formula could be set up to describe the relationships between water activity, temperature and the contents of the principal ingredients of biscuits. Using this formula it could be demonstrated that the relationship between water activity and temperature is significantly influenced by moisture content only.
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Эту запись предоставил Slovak University of Agriculture in Nitra