Published Online: Jan 27, 2015
Page range: 25 - 32
DOI: https://doi.org/10.2478/aucft-2014-0003
© Lucian Blaga University
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
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.