WATER IN STALING PROCESS AND METHODS OF MEASUREMENT IN FROZEN YEAST CAKES

Ab s t r a c t. In the performed research the authors evaluated methods of confectionary products stal-ing in yeast cakes. In the elaboration a designation of staling rate is proposed, based on the value of blue quantity and cake stress changes determined by means of the INSTRON 5543 apparatus. Mutual relations between researched parameters were determined. Additionally, a comparison of two staling rate designa-tion methods was made. K e y wo r d s: blue quantity, staling, starch retrogradation, water content in product, Instro