Water activity in flour confectionery product development

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
Chapter

Abstract

In all countries the demands of a changing marketplace and the desire by manufacturers progressively to introduce new products, particularly in added value areas, to tempt the palates of their customers have increased pressures on product developers to use their skills to provide innovative products. Coupled with this has been the increasing concern from consumers, governments and manufacturers that food should be wholesome and safe to eat. The product developer must ensure that a new product will not only be tempting and edible but will also have sufficient shelf-life to meet the distribution time-scale from oven to mouth!

Keywords

Water Activity Mould Growth Composite Product Bake Product Product Developer 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Bibliography

  1. Cooper, R.M., Knight, R.A., Robb, J. and Seiler, D.A.L. (1968) ‘Equilibrium relative humidity of cakes’, Food Trade Rev., 38, No. 4, 40–45 and 54.Google Scholar
  2. Grover, D.W. (1947) ‘The keeping properties of confectionery as influenced by its water vapour pressure’, J. Soc. Chem. Ind., London, 66, 201–205.Google Scholar
  3. Money, R.W. and Born, R. (1951) ‘Equilibrium humidity of sugar solutions’, J. Sci. Food Agric., 2, No. 4, 180–185.CrossRefGoogle Scholar
  4. Richardson, T. (1987) ‘ERR of confectionery products’, Mfg. Confect., 67, No. 1, 65–70.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
    • 1
  1. 1.Baking Technology Consultancy UnitSouth Bank UniversityLondonUK

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