EFFECT OF THE TYPE OF FILLING ON WATER CONTENT AND ACTIVITY IN MULTI-LAYER SHORT DOUGH BISCUITS
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):45–49
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ABSTRACT
The study was undertaken to determine the effect of the type and composition of filling on changes in the content and activity of water in biscuits. The experimental materials were multi-layer short dough biscuits composed of three layers: bottom made of short dough, filling in the form fruit jelly or flavors mousse, and one-sided chocolate glazing. It was demonstrated that in the samples examined water content depended on the content of extract, whereas it was not affected by the content of pectin in the filling. The presence and content of extract and pectin in the samples analyzed had no significant effect on water activity of the multi-layer short dough biscuits.
ISSN:1230-0322