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KMID : 0380619880200040553
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 4 p.553 ~ p.557
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Effect of Storage Humidity on the Textural Characteristics of Crackers
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Abstract
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To investigate the effect of storage humidity on the textural characteristics of crackers, their crispness and tenderness were measured by sensory and instrumental methods. Domestic cracker samples stored for 1 and 3 weeks at 4 different relative humidities of 23, 31, 51 and 79% showed the decrease in crispness intensity as the humidity increased while storage period did not affect their textural characteristics. When domestic and imported cracker samples were stored for 1 and 3 weeks at relative humidities of 31% and 79%, there was no significant difference in their textural characteristics.
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