Correlation of lipase activity and moisture transfer rate in gingerbread glazed with confectionery glaze based on lauric type fats

Abstract

Ensuring the quality of confectionery products and controlling factors affecting changes in organoleptic characteristics during storage requires studying processes that affect lipase activity, one of which is the process of moisture migration. Lipase activity, the rate of the moisture transfer process, and the change in microbiota in various parts of the model samples of raw gingerbread with fruit filling, glazed with confectionery glaze based on lauric type fats, packed in a polypropylene film 40 ?m thick in an average layer-by-layer sample were studied: top layer with glaze, filling, baked semi-finished product. Studies have shown a correlation between analytical results and organoleptic evaluation. During storage during moisture transfer, moisture migrates from the filling to the baked semi-finished product and then to the upper layer with glaze, while in all layers the mass fraction of moisture stably remains above 5%, which is higher than the value at which lipase activity is maintained. The moisture transfer rate in the top layer was 1.12, in the baked semi-finished product – 1.34 and in the filling – 7.03 g/m2·s (· 10-4). Water activity decreased, but did not reach a threshold value of 0.6 after 12 weeks of storage. At the same time, at 6-8 weeks of storage, there is an increase in the activity of water in the baked semi-finished product, which indicates the release of free moisture. Organoleptic analysis revealed a “soapy” taste, starting from the 8th week of storage, which correlates with an increase in water activity. Microbiological studies showed a significant increase in the content of QMAFAnM from 8 weeks of storage, mold growth up to 410 CFU/g was observed at 10 weeks of storage. Studies have shown a correlation of lipase activity with moisture transfer processes and microbiota growth, which requires more stringent quality control of raw materials and storage conditions to prevent lipolytic damage to flour confectionery products glazed with confectionery glaze based on lauric type fats.

The use of cavitation in the technology of confectionery semi-finished products based on fruit and vegetable raw materials

“…При хранении мучных кондитерских изделий с фруктовыми начинками происходит миграция влаги из начинки в выпеченный полуфабрикат. Это может приводить к негативным изменениям в качестве продукта, таким как черствение или отмокание, микробиологическая порча [13] Цель работы -изучение влияния кавитационных воздействий на структурно механические и физико-химические показатели полуфабрикатов из свежих овощей для производства кондитерских изделий.…”

Effect of Biodegradable and Polypropylene Film Packaging on the Safety Profile of Jelly Marmalade

“…Рассмотрены факторы, влияющие на скорость влагопереноса, для кондитерских изделий с низкой (менее 10 %) и промежуточной влажностью (от 10 до 20 %). Также рассмотрены вопросы влияния влагоудерживающих добавок и рецептурных компонентов с влагоудерживающими свойствами на сохранность качественных показателей мучных кондитерских изделий в различной упаковке [32][33][34][35][36][37].…”

“…Необходимо отметить, что повышение активности воды изделий приводит к увеличению риска их микробиологической порчи [32]. Особенно это важно для кондитерских изделий, изготовленных с использованием жиров лауринового типа.…”