Chapter 6. Water Activity

  1. Stanley P. Cauvain and
  2. Linda S. Young

Published Online: 18 FEB 2009

DOI: 10.1002/9781444301083.ch6

Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition

Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition

How to Cite

Cauvain, S. P. and Young, L. S. (2008) Water Activity, in Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444301083.ch6

Author Information

  1. BakeTran, High Wycombe, Buckinghamshire, UK

Publication History

  1. Published Online: 18 FEB 2009
  2. Published Print: 29 AUG 2008

ISBN Information

Print ISBN: 9781405176132

Online ISBN: 9781444301083

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Keywords:

  • moisture content in final baked product and its water activity;
  • water content of sugar syrups;
  • product moisture content;
  • water activity importance;
  • moisture content and water activity;
  • water activity and equilibrium relative humidity;
  • microbial spoilage and water activity;
  • bakery products and spoilage types;
  • water activity and ERH property as measures of food safety and quality;
  • product rancidity and water activity

Summary

This chapter contains sections titled:

  • Introduction

  • Sources of moisture in bakery products

  • Product moisture content

  • The importance of water activity

  • The link between moisture content and water activity

  • Definitions of water activity and equilibrium relative humidity

  • Water activity and microbial spoilage

  • Water activity and the mould-free shelf-life of a product

  • Effects of packaging

  • Water activity and product rancidity

  • The influence of ingredients on water activity

  • Sucrose equivalence

  • Conclusions

  • References