Internal factors of shelf life

10 November 2021

Water is often the major constituent in foods. Even relatively ‘dry’ foods like bread usually contain more than 35% water. The state of water in a food can be most usefully described in terms of water activity. Next to temperature (an external factor), aw is considered as one of the important parameters in food preservation and processing.

Internal factors of shelf life

Join the Bakery Academy Community to access the full page!

As a silver member of the Bakery Academy Community you have unlimited access to all article and blog posts.

 
Button