Chapter 7. Moisture Migration and Its Control in Composite Products

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

Published Online: 18 FEB 2009

DOI: 10.1002/9781444301083.ch7

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) Moisture Migration and Its Control in Composite Products, in Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444301083.ch7

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 migration and control in composite products;
  • moisture migration mechanisms;
  • moisture migration by vapour transfer;
  • gel shrinkage due to crystallisation or aggregation of polymers;
  • fruited cakes or breads - multi-component bakery product;
  • multi-component cake system - popular dairy cream cake;
  • non-dairy creams and fat and moisture migration;
  • sugar-based toppings;
  • moisture content of unbaked and baked apple pie components;
  • stabilisers to control moisture migration

Summary

This chapter contains sections titled:

  • Introduction

  • Mechanisms of moisture migration

  • Fruited cakes and breads

  • Cream cakes

  • Sugar-based toppings

  • Savoury pastry products

  • Sweetened pastry products

  • Using stabilisers to control moisture migration

  • Moisture migration in composite biscuit products

  • The application of moisture barriers

  • Use of packaging materials

  • Moisture migration and the product shelf-life

  • Conclusions

  • References