Water Activity in Bakery Products

For bakery products, it is critical that they remain safe while maintaining their expected texture and sensory properties.

One of the most important factors influencing the quality and shelf life of bakery products is water activity. Water activity control in bakery products can help prevent or minimize various reactions such as rancidity, microbiological spoilage or changes in texture due to water migration.

Water activity in baked goods and microbial safety

Microorganisms need a favourable environment to grow in a product. The most important factors controlling growth are pH value and water activity. If they are below the growth limit for the organism, it will not grow. if a microorganism is in an environment where the water activity is lower than their own water activity, osmotic stress is the result and it begins to lose water to its environment. Water moves from high water activity (energy) to low water activity. As a result, reduced turgor pressure slows the microorganism’s normal metabolic activity. To continue reproducing, the organism must lower its internal water activity below that of the environment. It tries to achieve this by concentrating solutes internally. The ability to reduce its internal water activity using these strategies is unique to each organism. As a result of that, every microorganism has a unique limiting water activity, is the water activity under this limit the microorgansim is not able to grow.This means that an organism’s ability to grow and reproduce depends on the energy of water (water activity) and on its ability to access that water. It does not depend on how much water its environment contains (moisture content).

Water activity in baked goods and chemical stability

Sensory changes and nutritional loss due to chemical degradation one of the most likely causes of product failure for baked goods. Chemical reactions such as Maillard browning, lipid oxidation, staling, enzymatic, etc. can affect the taste, appearance, and nutritional value of baked products. Water activity influences reaction rates by reducing activation energy, increasing mobility, and increasing the rate constant. Consequently, water activity shows a stronger correlation with reaction rates than moisture content. In general, as water activity increases so do reaction rates, but specific correlations depend on the type of product and the reaction. Most reactions will reach a maximum in the range of 0.70-0.80 aw due to dilution at high water activities, but lipid oxidation is the only reaction that increases at low water activity.

Water activity in bakery products and texture/crispiness

Bakery products offer appealing textures and flavors, and each product has its own unique organoleptic requirements. The most common mode of failure in baked products is an unexpected change in texture or flavor. For example a butter biscuit should be crispy, and a cake should show a good mixture of firmness and moisture. Changes in water activity will result in changes in texture and each baked product has an optimal water activity range where the texture and taste will be ideal. The key then to prolonging the shelf life of these products is to manufacture them to that ideal water activity and maintain that water activity in bakery products during storage and transport with effective packaging.

Many bakery products contain multiple components such as a cream filling or an icing covering. For these products, moisture migration between components can lead to undesirable texture changes or even susceptibility to microbial growth. Moisture moves from high water activity to low water activity, so the way to prevent moisture migration and its accompanying consequences is to match the water activity of the components. Manufacturers need to produce the icing, cake, and cream filling of a snack cake at the same water activity before combining them. Even if their moisture contents differ, no moisture migrates between the components.

The most important specification: water activity in bakery products

Manufacturers sell most bakery products by weight, so they maximize profitability by using as much water—the least expensive ingredient—as possible while keeping the product safe and stable. The key is to monitor water activity and end processing once the product reaches the ideal water activity. This approach avoids over-drying, maximizes the final moisture content, and ultimately maximizes revenue. Check out Novasina´s latest aw-meters here.

“Maintaining the quality of baked goods depends on water activity control”

Dr. Brady Carter
World-renowned specialist in water activity