Sorption Properties of Some Romanian Gingerbread

Anca Tulbure; Mihai Ognean; Claudia-Felicia Ognean; Ioan Danciu

doi:10.2478/aucft-2014-0003

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Sorption Properties of Some Romanian Gingerbread

Acta Universitatis Cibiniensis. Series E: Food Technology

Volume 18 (2014): Issue 1 (June 2014)

By: Anca Tulbure, Mihai Ognean, Claudia-Felicia Ognean and Ioan Danciu

Open Access

|Jan 2015

Abstract

Water activity of gingerbread is very important for keeping the product freshness and shelf life. Water activity is influenced by composition, water content and temperature. The water content of gingerbread could vary according with storage condition. i.e. rH. 11 gingerbread samples were analysed. The water content and water activity lies between 7.0 and 12.6% and respectively 0.590 and 0.715. The sorption isotherms were determined at 30°C by gravimetric method. The moisture sorption is influenced by composition, especially sweeteners and humectants. Honey and invert sugar have the same impact on gingerbread higroscopicity.

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Articles in this issue

DOI: https://doi.org/10.2478/aucft-2014-0003 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

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Language: English

Page range: 25 - 32

Published on: Jan 27, 2015

Published by: Lucian Blaga University of Sibiu

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

Related subjects:

Industrial chemistry,

Industrial chemistry, other,

Food science and technology

© 2015 Anca Tulbure, Mihai Ognean, Claudia-Felicia Ognean, Ioan Danciu, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 18 (2014): Issue 1 (June 2014)