[Water activity dynamics and yeasts concentrations in filled croissants]
2001
Valik, L. | Goerner, F. | Hozova, B. (Slovenska Technicka Univ., Bratislava (Slovak Republic). Katedra Mlieka, Tukov a Hygieny Pozivatin)
The relation between water activity (aw) in croissant doughs and their sweet fillings (nougat or champagne) and bacterial growth inhibition was studied. The apparatus NOVASINA Aw Thermoconstanter TH 200 was used for aw measurements. The croissants were wrapped with polypropylene-aluminium foil, stored at 20-26 deg C and analyzed in different intervals from 0 h till 90 days for aw (both fillings), moulds and yeasts concentrations (only nougat filling). The water activity values which were different in the doughs and in the fillings at the beginning of the trial became progressively equal during the storage and varied then both the same way. These variations depended on the type of filling and storage time. The moulds were not detected but the concentrations of yeasts in the nougat filling increased up to above 10**5 UFC/g after 90 days of storage as the aw increased above 0.7.
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