Water Content and Water Activity of Bakery Products

Anca Tulbure, Mihai Ognean, Claudia Ognean, Ioan Danciu

Abstract


Water is a main ingredient in breadmaking and in many bakery products water represents, by weight, the most important constituent after starch. After baking, water is very important for the shelf life of product. It influences the microbiological stability of products and, also, the sensorial properties of products, especially the texture.  The water level in bakery products is expresed as water content. Water content did not explain some processes and, in some cases, water activity of product is more important. The aim of this work is to measure the water content and water activity of some bakery product and investigate theirs relation. Water content was measured by oven drying at 100°C and water activity was determined with Novasina LabMaster apparatus. Gingerbread with different recipes was prepared in lab and we evaluated the relation between water content and water activity. The common breads analysed had a water content which lay between 44 and 46% while the water content of biscuits lay between 4.8 and 6.5%. Other bakery product, as gingerbread, made in the lab, have water content between 10.6 and 16.3%. Weak correlation could be established between water content and water activity for the samples analysed. Water content of bakery product influenced the water activity but also product composition is important.


Keywords


water activity, bakery, gingerbread, biscuits

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DOI: http://dx.doi.org/10.15835/buasvmcn-asb:70:2:9444




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