Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint method
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- 作者：Santina Romania ; b ; santina.romani2@unibo.it" class="auth_mail" title="E-mail the corresponding author ; Pietro Rocculia ; b ; Silvia Tappib ; Marco Dalla Rosaa ; b
- 关键词：Biscuits ; Storage ; Sorption isotherms ; Texture ; Lipid oxidation
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 March 2016
- 年：2016
- 卷：195
- 期：Complete
- 页码：97-103
- 全文大小：800 K
文摘
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Equilibrium moisture content of biscuits underwent modifications during storage.
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The monolayer moisture content increased during product ageing.
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Hardness decreased and peroxide values increased as a consequence of product hydration.
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DDI is a valid tool to investigate water interactions on biscuit during storage.