Modern approaches to raising the preservation of baked confection

Abstract

The dependence of the water activity from the mass fraction of moisture was established for gingerbread, which made by different technologies. The limiting values of the mass fraction of moisture, which guarantee the values of water activity below 0,8 for different types of gingerbread are 19,0.20,5 %. The dependence of the estimated shelf life of flour confectionery products of the group biscuits from induction period and the mass fraction of fat was determined. The obtained conclusions promote to the reduced spoilage of confectionery products.