Abstract
The article made an analytical review of the effect of relative air humidity on the change in the quality of bakery products during storage on the example of the experiments performed. It is shown that the theoretical basis for the proper storage of flour, cereals, and macaroni products is to take into account the critical moisture content, i.e., the moisture level at which free moisture appears in the products. The appearance of free moisture dramatically increases the risk of product spoilage (mold, rancidity, souring). The recommendations are given to ensure the safety of bakery products
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