EFFECT OF THE TYPE OF FILLING ON WATER CONTENT AND ACTIVITY IN MULTI-LAYER SHORT DOUGH BISCUITS

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.