The most effective way to decelerate the process of gingerbreads' staling is their
packaging into oriented and metallized polypropylene. During 60 days of storage, the
moisture content in the gingerbreads, packed into bags of metallized and oriented
polypropylene decreased the least noticeably, namely by 4.9% and 5.4%. The reduction
of moisture after 90 days, according to the guarantee terms of storage (which are
provided by the standard) ranged from 11.21% to 12.77% for products packed into
shrink-wrap film and metallized polypropylene accordingly. After 180 days of storage,
moisture content of the control sample being packed into bags of oriented and
metallized polypropylene reduced by 22.5% and 20.1% respectively.
To determine the rationale for using the chosen raw materials and to slow down
the staling of new gingerbreads, we studied the dynamics of moisture content changes
of gingerbreads packed into a film of metallized polypropylene (Fig. 4).
Figure 4. Change in moisture content of new gingerbreads packed into MPP,
at the temperature of (182) С and φ = 75 %
Source: developed by the author
The storage for 6 months led to a partial loss of moisture. "Bdzhilka" gingerbreads
lost 12,7 %, "Lvivski osoblyvi" – 14,2 %, and "Imbyrni pikantni" – 15,6% of their
moisture. In the control sample, moisture loss reached 20.7%, in another words, it was
1.63, 1.46 and 1.33 times higher than in the products mentioned above.
The production of gingerbreads with fillings allows us to receive more staling-
resistant products due to additional migration of moisture from filling to dough. The
addition of caramelized condensed milk into "Yodynka molochni" gingerbreads and
apple-blueberry jam to "Yodynka fruktovi" gingerbreads provide increased stability of
gingerbread cookies during storage. The change in moisture of "Yodynka fruktovi"
gingerbreads in various types of packaging is given in Fig. 5.
7
8
9
10
11
12
13
14
15
0
30
60
90
120
150
180
1. Control sample
2. "Bdzhilka"
3. "Imbyrni
pikantni"
4. "Lvivski
osoblyvi"
Shelf life, days
3
2
4
1
M
oi
st
ure
c
ont
ent
,
%
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