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
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
