How To Control The Water Activity In Bakery Products?

      First, the water content of bread, cakes, pastries, meat muffins, mung bean cakes, etc. directly affects water activity. Generally, the higher the water content, the greater the water activity, and the more the bread, cakes, pastries, meat muffins, mung bean cakes, etc. Easy to mold.

　　Second, the higher the proportion of high permeability substances such as sugar and salt in the same formula, the lower the water activity and the less likely to grow mold.

　　 Third, the higher the humidity in the production and storage environment of bread, cakes, pastries, meat muffins, mung bean cakes, etc., the higher the water activity and the mildew.

　　 Fourth, the better the air-tightness of the packaging material, the less the bread, cakes, pastries, muffins, mung bean cakes, etc. are affected by the outside world, and the more stable the water activity.

        Secondly, the mildew of bread, cakes, pastries, meat muffins, mung bean cakes, etc. is closely related to the sanitary conditions of the products themselves. Therefore, raw materials must be strictly controlled, and a good sanitary environment must be maintained during production, transportation, and storage, which is conducive to baking. Anti-mold products of similar products. In addition, the selection of preservatives in bakery products is also very particular. Different preservatives will greatly affect the preservative period of bread, cakes, pastries, muffins, mung bean cakes, etc. (It is recommended to use a compound preservative, after The professionally formulated compound antiseptic preservative complies with the national standard, and has more obvious safety, antiseptic and anti-mildew effects, and is more convenient and quick to use)

        Through the above analysis, in order to minimize the moldy rate of bread, cakes, pastries, meat muffins, mung bean cakes, etc. when the season changes or the climate changes greatly, we can do a good job in terms of process, formula, environment, packaging, testing, and antiseptic. Anti-mold improvement measures, specific methods: 　　

 (1) Reduce the humidity in the environment, strengthen ventilation, install air conditioners and dehumidifiers when necessary, and increase the frequency of workshop disinfection to reduce the initial bacterial count in the workshop;

(2) On the basis of the original technology, appropriately reduce the amount of water in the formula or increase the amount of sugar. You can also reduce the water activity by reducing the baking temperature, extending the baking time, and drying the water as much as possible (if the product is too dry and not soft and moisturizing, You can appropriately add products like soft moisturizing cream to moisturize the product);

 (3) Control the exposure time in the air, and pack immediately after cooling to reduce the chance of infection;

 (4) Strictly test the water activity and the total number of initial colonies of the product, and will never leave the factory if it does not meet the standard;

 (5) During high temperature and high humidity, the antiseptic and fresh-keeping agent should be added as far as possible in the largest amount allowed by the country, and the most reasonable process is used to add and use, and the multi-directional cooperation can achieve the most efficient anti-corrosion and fresh-keeping effect.