{"id":8524,"date":"2025-08-05T10:07:39","date_gmt":"2025-08-05T10:07:39","guid":{"rendered":"https:\/\/relaunch.novasina.ch\/anwendungen\/water-activity-in-bakery-products\/"},"modified":"2025-10-14T07:40:44","modified_gmt":"2025-10-14T07:40:44","slug":"backwaren","status":"publish","type":"page","link":"https:\/\/novasina.ch\/de\/anwendungen\/backwaren\/","title":{"rendered":"Wasseraktivit\u00e4t in Backwaren"},"content":{"rendered":"<style>.kb-row-layout-id8524_daff56-5e > .kt-row-column-wrap{align-content:center;}:where(.kb-row-layout-id8524_daff56-5e > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:center;}.kb-row-layout-id8524_daff56-5e > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);max-width:850px;margin-left:auto;margin-right:auto;padding-top:262px;padding-bottom:30px;grid-template-columns:minmax(0, 1fr);}.kb-row-layout-id8524_daff56-5e{background-image:url('https:\/\/novasina.ch\/wp-content\/uploads\/2025\/10\/bakery.webp');background-size:cover;background-position:48% 28.000000000000004%;background-attachment:scroll;background-repeat:no-repeat;}.kb-row-layout-id8524_daff56-5e > .kt-row-layout-overlay{opacity:0.30;background-color:#091419;}.kb-row-layout-id8524_daff56-5e .kt-row-layout-bottom-sep{height:130px;}.kb-row-layout-id8524_daff56-5e .kt-row-layout-bottom-sep svg{width:100%;}.kb-row-layout-id8524_daff56-5e .kt-row-layout-bottom-sep svg{fill:#ffffff!important;}@media all and (max-width: 1024px){.kb-row-layout-id8524_daff56-5e > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 1024px){.kb-row-layout-id8524_daff56-5e .kt-row-layout-bottom-sep{height:px;}}@media all and (max-width: 1024px){.kb-row-layout-id8524_daff56-5e .kt-row-layout-bottom-sep svg{width:%;}}@media all and (max-width: 767px){.kb-row-layout-id8524_daff56-5e > .kt-row-column-wrap{padding-top:165px;padding-bottom:25px;grid-template-columns:minmax(0, 1fr);}.kb-row-layout-id8524_daff56-5e .kt-row-layout-bottom-sep{height:45px;}.kb-row-layout-id8524_daff56-5e .kt-row-layout-bottom-sep svg{width:%;}}<\/style><div class=\"kb-row-layout-wrap kb-row-layout-id8524_daff56-5e alignfull kt-row-has-bg wp-block-kadence-rowlayout\"><div class=\"kt-row-layout-overlay kt-row-overlay-normal\"><\/div><div class=\"kt-row-column-wrap kt-has-1-columns kt-row-layout-equal kt-tab-layout-inherit kt-mobile-layout-row kt-row-valign-middle\">\n<style>.kadence-column8524_3d967c-79 > .kt-inside-inner-col{border-left:0px solid var(--global-palette9, #ffffff);}.kadence-column8524_3d967c-79 > .kt-inside-inner-col,.kadence-column8524_3d967c-79 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column8524_3d967c-79 > .kt-inside-inner-col{column-gap:var(--global-kb-gap-sm, 1rem);}.kadence-column8524_3d967c-79 > .kt-inside-inner-col{flex-direction:column;}.kadence-column8524_3d967c-79 > .kt-inside-inner-col > .aligncenter{width:100%;}.kadence-column8524_3d967c-79 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column8524_3d967c-79{position:relative;}@media all and (max-width: 1024px){.kadence-column8524_3d967c-79 > .kt-inside-inner-col{border-left:0px solid var(--global-palette9, #ffffff);flex-direction:column;justify-content:center;}}@media all and (max-width: 767px){.kadence-column8524_3d967c-79 > .kt-inside-inner-col{border-left:0px solid var(--global-palette9, #ffffff);flex-direction:column;justify-content:center;}}<\/style>\n<div class=\"wp-block-kadence-column kadence-column8524_3d967c-79\"><div class=\"kt-inside-inner-col\"><style>.wp-block-kadence-advancedheading.kt-adv-heading8524_5125cd-3a, .wp-block-kadence-advancedheading.kt-adv-heading8524_5125cd-3a[data-kb-block=\"kb-adv-heading8524_5125cd-3a\"]{max-width:1315px;padding-bottom:0px;margin-bottom:var(--global-kb-spacing-md, 2rem);text-align:left;font-size:23px;line-height:1;font-weight:400;font-style:normal;font-family:Outfit;letter-spacing:2px;}.wp-block-kadence-advancedheading.kt-adv-heading8524_5125cd-3a mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading8524_5125cd-3a[data-kb-block=\"kb-adv-heading8524_5125cd-3a\"] mark.kt-highlight{letter-spacing:-0.1px;font-size:80px;font-family:Outfit;font-weight:500;font-style:normal;color:var(--global-palette9, #ffffff);text-transform:none;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading8524_5125cd-3a img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading8524_5125cd-3a[data-kb-block=\"kb-adv-heading8524_5125cd-3a\"] img.kb-inline-image{width:150px;vertical-align:baseline;}@media all and (max-width: 1024px){.wp-block-kadence-advancedheading.kt-adv-heading8524_5125cd-3a mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading8524_5125cd-3a[data-kb-block=\"kb-adv-heading8524_5125cd-3a\"] mark.kt-highlight{font-size:80px;}}@media all and (max-width: 767px){.wp-block-kadence-advancedheading.kt-adv-heading8524_5125cd-3a, .wp-block-kadence-advancedheading.kt-adv-heading8524_5125cd-3a[data-kb-block=\"kb-adv-heading8524_5125cd-3a\"]{margin-bottom:var(--global-kb-spacing-xs, 1rem);letter-spacing:0.5px;font-size:19px;line-height:1.1;}.wp-block-kadence-advancedheading.kt-adv-heading8524_5125cd-3a mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading8524_5125cd-3a[data-kb-block=\"kb-adv-heading8524_5125cd-3a\"] mark.kt-highlight{font-size:46px;}}<\/style>\n<h1 class=\"kt-adv-heading8524_5125cd-3a wp-block-kadence-advancedheading has-theme-palette-9-color has-text-color\" data-kb-block=\"kb-adv-heading8524_5125cd-3a\"><mark class=\"kt-highlight\">Wasseraktivit\u00e4t in Backwaren<\/mark><\/h1>\n<\/div><\/div>\n\n<\/div><\/div>\n\n<style>.kb-row-layout-id8524_8960fc-51 > .kt-row-column-wrap{align-content:start;}:where(.kb-row-layout-id8524_8960fc-51 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}.kb-row-layout-id8524_8960fc-51 > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);max-width:850px;margin-left:auto;margin-right:auto;padding-top:var(--global-kb-spacing-xl, 4rem);padding-bottom:var(--global-kb-spacing-4xl, 8rem);grid-template-columns:minmax(0, 1fr);}.kb-row-layout-id8524_8960fc-51{border-top:0px solid rgba(0,0,0,0.11);}.kb-row-layout-id8524_8960fc-51 > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){.kb-row-layout-id8524_8960fc-51 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 1024px){.kb-row-layout-id8524_8960fc-51{border-top:0px solid rgba(0,0,0,0.11);}}@media all and (max-width: 767px){.kb-row-layout-id8524_8960fc-51 > .kt-row-column-wrap{padding-top:var(--global-kb-spacing-md, 2rem);padding-bottom:var(--global-kb-spacing-md, 2rem);grid-template-columns:minmax(0, 1fr);}.kb-row-layout-id8524_8960fc-51{border-top:0px solid rgba(0,0,0,0.11);}}<\/style><div class=\"kb-row-layout-wrap kb-row-layout-id8524_8960fc-51 alignfull has-theme-palette9-background-color kt-row-has-bg wp-block-kadence-rowlayout\"><div class=\"kt-row-column-wrap kt-has-1-columns kt-row-layout-equal kt-tab-layout-inherit kt-mobile-layout-row kt-row-valign-top\">\n<style>.kadence-column8524_2a4814-ff > .kt-inside-inner-col,.kadence-column8524_2a4814-ff > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column8524_2a4814-ff > .kt-inside-inner-col{column-gap:var(--global-kb-gap-sm, 1rem);}.kadence-column8524_2a4814-ff > .kt-inside-inner-col{flex-direction:column;}.kadence-column8524_2a4814-ff > .kt-inside-inner-col > .aligncenter{width:100%;}.kadence-column8524_2a4814-ff > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column8524_2a4814-ff{position:relative;}@media all and (max-width: 1024px){.kadence-column8524_2a4814-ff > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}@media all and (max-width: 767px){.kadence-column8524_2a4814-ff > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}<\/style>\n<div class=\"wp-block-kadence-column kadence-column8524_2a4814-ff\"><div class=\"kt-inside-inner-col\"><style>.wp-block-kadence-advancedheading.kt-adv-heading8524_46e117-af, .wp-block-kadence-advancedheading.kt-adv-heading8524_46e117-af[data-kb-block=\"kb-adv-heading8524_46e117-af\"]{margin-top:0px;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading8524_46e117-af mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading8524_46e117-af[data-kb-block=\"kb-adv-heading8524_46e117-af\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading8524_46e117-af img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading8524_46e117-af[data-kb-block=\"kb-adv-heading8524_46e117-af\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h2 class=\"kt-adv-heading8524_46e117-af wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading8524_46e117-af\">F\u00fcr Backwaren ist es entscheidend, dass sie sicher bleiben und gleichzeitig ihre erwartete Textur und sensorischen Eigenschaften behalten.<\/h2>\n\n\n\n<p>Einer der wichtigsten Faktoren, der Qualit\u00e4t und Haltbarkeit von Backwaren beeinflusst, ist die Wasseraktivit\u00e4t. Die Kontrolle der Wasseraktivit\u00e4t in Backwaren kann helfen, verschiedene Reaktionen wie Ranzigkeit, mikrobiellen Verderb oder Ver\u00e4nderungen der Textur durch Feuchtigkeitsmigration zu verhindern oder zu minimieren.<\/p>\n\n\n<style>.wp-block-kadence-spacer.kt-block-spacer-8524_8ae6be-79 .kt-block-spacer{height:80px;}.wp-block-kadence-spacer.kt-block-spacer-8524_8ae6be-79 .kt-divider{border-top-width:1px;height:1px;border-top-color:rgba(219, 219, 219, 0.50);width:100%;border-top-style:solid;}<\/style>\n<div class=\"wp-block-kadence-spacer alignnone kt-block-spacer-8524_8ae6be-79\"><div class=\"kt-block-spacer kt-block-spacer-halign-center\"><hr class=\"kt-divider\"\/><\/div><\/div>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading8524_67e4c0-9f, .wp-block-kadence-advancedheading.kt-adv-heading8524_67e4c0-9f[data-kb-block=\"kb-adv-heading8524_67e4c0-9f\"]{margin-top:0px;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading8524_67e4c0-9f mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading8524_67e4c0-9f[data-kb-block=\"kb-adv-heading8524_67e4c0-9f\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading8524_67e4c0-9f img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading8524_67e4c0-9f[data-kb-block=\"kb-adv-heading8524_67e4c0-9f\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h2 class=\"kt-adv-heading8524_67e4c0-9f wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading8524_67e4c0-9f\">Wasseraktivit\u00e4t in Backwaren und mikrobielle Sicherheit<\/h2>\n\n\n\n<p>Mikroorganismen ben\u00f6tigen eine g\u00fcnstige Umgebung, um in einem Produkt zu wachsen. Die wichtigsten Faktoren, die das Wachstum steuern, sind der pH-Wert und die Wasseraktivit\u00e4t. Liegen diese unter dem Wachstumslimit des Organismus, w\u00e4chst er nicht.<\/p>\n\n\n\n<p>Befindet sich ein Mikroorganismus in einer Umgebung, in der die Wasseraktivit\u00e4t niedriger ist als seine eigene, erf\u00e4hrt er osmotischen Stress und beginnt, Wasser an die Umgebung abzugeben. Wasser bewegt sich von hoher zu niedriger Wasseraktivit\u00e4t (Energie). Dadurch sinkt der Turgordruck, und die normale Stoffwechselaktivit\u00e4t des Mikroorganismus wird gehemmt. Um sich weiterhin zu reproduzieren, muss der Organismus seine interne Wasseraktivit\u00e4t unter die der Umgebung senken. Dies versucht er, indem er gel\u00f6ste Stoffe intern konzentriert. Die F\u00e4higkeit, die interne Wasseraktivit\u00e4t auf diese Weise zu reduzieren, ist bei jedem Organismus einzigartig.<\/p>\n\n\n\n<p>Jeder Mikroorganismus hat daher eine spezifische Grenzwasseraktivit\u00e4t, unterhalb derer er nicht wachsen kann. Das bedeutet: Die F\u00e4higkeit eines Organismus zu wachsen und sich zu vermehren h\u00e4ngt von der Energie des Wassers (Wasseraktivit\u00e4t) und dem Zugang zu diesem Wasser ab \u2013 nicht davon, wie viel Wasser insgesamt in der Umgebung vorhanden ist (Feuchtigkeitsgehalt).<\/p>\n\n\n<style>.wp-block-kadence-spacer.kt-block-spacer-8524_d670e4-f2 .kt-block-spacer{height:80px;}.wp-block-kadence-spacer.kt-block-spacer-8524_d670e4-f2 .kt-divider{border-top-width:1px;height:1px;border-top-color:rgba(219, 219, 219, 0.50);width:100%;border-top-style:solid;}<\/style>\n<div class=\"wp-block-kadence-spacer alignnone kt-block-spacer-8524_d670e4-f2\"><div class=\"kt-block-spacer kt-block-spacer-halign-center\"><hr class=\"kt-divider\"\/><\/div><\/div>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading8524_b85db6-54, .wp-block-kadence-advancedheading.kt-adv-heading8524_b85db6-54[data-kb-block=\"kb-adv-heading8524_b85db6-54\"]{margin-top:0px;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading8524_b85db6-54 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading8524_b85db6-54[data-kb-block=\"kb-adv-heading8524_b85db6-54\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading8524_b85db6-54 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading8524_b85db6-54[data-kb-block=\"kb-adv-heading8524_b85db6-54\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h2 class=\"kt-adv-heading8524_b85db6-54 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading8524_b85db6-54\">Wasseraktivit\u00e4t in Backwaren und chemische Stabilit\u00e4t<\/h2>\n\n\n\n<p>Sensorische Ver\u00e4nderungen und N\u00e4hrstoffverluste durch chemische Degradation sind eine der h\u00e4ufigsten Ursachen f\u00fcr Produktfehler bei Backwaren. Chemische Reaktionen wie Maillard-Browning, Lipidoxidation, Staling, enzymatische Reaktionen usw. k\u00f6nnen Geschmack, Aussehen und N\u00e4hrwert von Backwaren beeinflussen.<\/p>\n\n\n\n<p>Die Wasseraktivit\u00e4t beeinflusst die Reaktionsraten, indem sie die Aktivierungsenergie reduziert, die Beweglichkeit erh\u00f6ht und die Reaktionskonstante steigert. Reaktionsraten korrelieren daher besser mit der Wasseraktivit\u00e4t als mit dem Feuchtigkeitsgehalt. Generell gilt: Mit steigender Wasseraktivit\u00e4t nehmen auch die Reaktionsraten zu, wobei spezifische Korrelationen vom Produkttyp und der Reaktion abh\u00e4ngen. Die meisten Reaktionen erreichen bei 0,70\u20130,80 aw ein Maximum, da bei hohen Wasseraktivit\u00e4ten Verd\u00fcnnungseffekte auftreten. Die Lipidoxidation ist jedoch die einzige Reaktion, die bei niedriger Wasseraktivit\u00e4t zunimmt.<\/p>\n\n\n<style>.wp-block-kadence-spacer.kt-block-spacer-8524_7b7150-60 .kt-block-spacer{height:80px;}.wp-block-kadence-spacer.kt-block-spacer-8524_7b7150-60 .kt-divider{border-top-width:1px;height:1px;border-top-color:rgba(219, 219, 219, 0.50);width:100%;border-top-style:solid;}<\/style>\n<div class=\"wp-block-kadence-spacer alignnone kt-block-spacer-8524_7b7150-60\"><div class=\"kt-block-spacer kt-block-spacer-halign-center\"><hr class=\"kt-divider\"\/><\/div><\/div>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading8524_6f075c-a4, .wp-block-kadence-advancedheading.kt-adv-heading8524_6f075c-a4[data-kb-block=\"kb-adv-heading8524_6f075c-a4\"]{margin-top:0px;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading8524_6f075c-a4 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading8524_6f075c-a4[data-kb-block=\"kb-adv-heading8524_6f075c-a4\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading8524_6f075c-a4 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading8524_6f075c-a4[data-kb-block=\"kb-adv-heading8524_6f075c-a4\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h2 class=\"kt-adv-heading8524_6f075c-a4 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading8524_6f075c-a4\">Wasseraktivit\u00e4t in Backwaren und Textur\/Knusprigkeit<\/h2>\n\n\n\n<p>Backwaren sind f\u00fcr ihre angenehme Textur und ihren Geschmack bekannt, und jedes Produkt hat eigene organoleptische Anforderungen. Der h\u00e4ufigste Ausfallmodus bei Backwaren ist eine unerwartete Ver\u00e4nderung von Textur oder Geschmack.<\/p>\n\n\n\n<p>Beispielsweise sollte ein Butterkeks knusprig sein, und ein Kuchen sollte eine gute Mischung aus Festigkeit und Feuchtigkeit aufweisen. Ver\u00e4nderungen der Wasseraktivit\u00e4t f\u00fchren zu Texturver\u00e4nderungen, und jedes Backprodukt hat einen optimalen Wasseraktivit\u00e4tsbereich, in dem Textur und Geschmack ideal sind.<\/p>\n\n\n\n<p>Der Schl\u00fcssel zur Verl\u00e4ngerung der Haltbarkeit besteht darin, die Produkte auf diese ideale Wasseraktivit\u00e4t herzustellen und diese w\u00e4hrend Lagerung und Transport mit geeigneter Verpackung aufrechtzuerhalten.<\/p>\n\n\n\n<p>Viele Backwaren bestehen aus mehreren Komponenten, z.\u202fB. einer Cremef\u00fcllung oder Zuckerglasur. Bei solchen Produkten kann Feuchtigkeitsmigration zwischen den Komponenten zu unerw\u00fcnschten Textur\u00e4nderungen oder mikrobieller Anf\u00e4lligkeit f\u00fchren. Feuchtigkeit bewegt sich von hoher zu niedriger Wasseraktivit\u00e4t. Um Feuchtigkeitsmigration und deren Folgen zu verhindern, m\u00fcssen die Komponenten dieselbe Wasseraktivit\u00e4t haben. Die Glasur, der Kuchen und die Cremef\u00fcllung eines Snackkuchens m\u00fcssen vor dem Zusammenf\u00fcgen auf dieselbe Wasseraktivit\u00e4t gebracht werden. Selbst bei unterschiedlichen Feuchtigkeitsgehalten der Komponenten findet dann keine Feuchtigkeitsmigration statt.<\/p>\n\n\n<style>.wp-block-kadence-spacer.kt-block-spacer-8524_9bb575-bc .kt-block-spacer{height:80px;}.wp-block-kadence-spacer.kt-block-spacer-8524_9bb575-bc .kt-divider{border-top-width:1px;height:1px;border-top-color:rgba(219, 219, 219, 0.50);width:100%;border-top-style:solid;}<\/style>\n<div class=\"wp-block-kadence-spacer alignnone kt-block-spacer-8524_9bb575-bc\"><div class=\"kt-block-spacer kt-block-spacer-halign-center\"><hr class=\"kt-divider\"\/><\/div><\/div>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading8524_5063f0-a4, .wp-block-kadence-advancedheading.kt-adv-heading8524_5063f0-a4[data-kb-block=\"kb-adv-heading8524_5063f0-a4\"]{margin-top:0px;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading8524_5063f0-a4 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading8524_5063f0-a4[data-kb-block=\"kb-adv-heading8524_5063f0-a4\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading8524_5063f0-a4 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading8524_5063f0-a4[data-kb-block=\"kb-adv-heading8524_5063f0-a4\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<h2 class=\"kt-adv-heading8524_5063f0-a4 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading8524_5063f0-a4\">Die wichtigste Spezifikation: Wasseraktivit\u00e4t in Backwaren<\/h2>\n\n\n\n<p>Die meisten Backwaren werden nach Gewicht verkauft. Um Profitabilit\u00e4t zu maximieren, sollte die h\u00f6chstm\u00f6gliche Menge Wasser, die g\u00fcnstigste Zutat, enthalten sein, w\u00e4hrend das Produkt sicher und stabil bleibt. Der Schl\u00fcssel liegt darin, die Wasseraktivit\u00e4t zu \u00fcberwachen und den Prozess zu beenden, sobald die ideale Wasseraktivit\u00e4t erreicht ist. Dies vermeidet \u00dcber-Trocknung, maximiert den endg\u00fcltigen Feuchtigkeitsgehalt und damit auch den Umsatz.<\/p>\n\n\n<style>.kb-row-layout-wrap.wp-block-kadence-rowlayout.kb-row-layout-id8524_56b458-35{margin-top:var(--global-kb-spacing-xl, 4rem);}.kb-row-layout-id8524_56b458-35 > .kt-row-column-wrap{align-content:start;}:where(.kb-row-layout-id8524_56b458-35 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}.kb-row-layout-id8524_56b458-35 > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);max-width:727px;margin-left:auto;margin-right:auto;padding-top:var(--global-kb-spacing-xxl, 5rem);padding-right:var(--global-kb-spacing-xxl, 5rem);padding-bottom:var(--global-kb-spacing-xxl, 5rem);padding-left:var(--global-kb-spacing-xxl, 5rem);grid-template-columns:minmax(0, 1fr);}.kb-row-layout-id8524_56b458-35{border-top:1px solid rgba(0,0,0,0.07);border-right:1px solid rgba(0,0,0,0.07);border-bottom:1px solid 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rgba(0,0,0,0.07);}}<\/style><div class=\"kb-row-layout-wrap kb-row-layout-id8524_56b458-35 alignnone has-theme-palette9-background-color kt-row-has-bg wp-block-kadence-rowlayout\"><div class=\"kt-row-column-wrap kt-has-1-columns kt-row-layout-equal kt-tab-layout-inherit kt-mobile-layout-row kt-row-valign-top\">\n<style>.kadence-column8524_6c1f92-9b > .kt-inside-inner-col,.kadence-column8524_6c1f92-9b > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column8524_6c1f92-9b > .kt-inside-inner-col{column-gap:var(--global-kb-gap-sm, 1rem);}.kadence-column8524_6c1f92-9b > .kt-inside-inner-col{flex-direction:column;}.kadence-column8524_6c1f92-9b > .kt-inside-inner-col > .aligncenter{width:100%;}.kadence-column8524_6c1f92-9b > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column8524_6c1f92-9b{position:relative;}@media all and (max-width: 1024px){.kadence-column8524_6c1f92-9b > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}@media all and (max-width: 767px){.kadence-column8524_6c1f92-9b > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}<\/style>\n<div class=\"wp-block-kadence-column kadence-column8524_6c1f92-9b\"><div class=\"kt-inside-inner-col\"><style>.wp-block-kadence-advancedheading.kt-adv-heading8524_9d5680-2b, .wp-block-kadence-advancedheading.kt-adv-heading8524_9d5680-2b[data-kb-block=\"kb-adv-heading8524_9d5680-2b\"]{margin-bottom:var(--global-kb-spacing-sm, 1.5rem);font-weight:300;font-style:normal;font-family:Outfit;color:#3f6970;}.wp-block-kadence-advancedheading.kt-adv-heading8524_9d5680-2b mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading8524_9d5680-2b[data-kb-block=\"kb-adv-heading8524_9d5680-2b\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading8524_9d5680-2b img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading8524_9d5680-2b[data-kb-block=\"kb-adv-heading8524_9d5680-2b\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<p class=\"kt-adv-heading8524_9d5680-2b wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading8524_9d5680-2b\"><em>\u201eDie Qualit\u00e4t von Backwaren h\u00e4ngt von der Kontrolle der Wasseraktivit\u00e4t ab.\u201c<\/em><\/p>\n\n\n<style>.kb-image8524_d82f4f-6f.kb-image-is-ratio-size, .kb-image8524_d82f4f-6f .kb-image-is-ratio-size{max-width:114px;width:100%;}.wp-block-kadence-column > .kt-inside-inner-col > .kb-image8524_d82f4f-6f.kb-image-is-ratio-size, .wp-block-kadence-column > .kt-inside-inner-col > .kb-image8524_d82f4f-6f .kb-image-is-ratio-size{align-self:unset;}.kb-image8524_d82f4f-6f{max-width:114px;}.image-is-svg.kb-image8524_d82f4f-6f{-webkit-flex:0 1 100%;flex:0 1 100%;}.image-is-svg.kb-image8524_d82f4f-6f img{width:100%;}.kb-image8524_d82f4f-6f .kb-image-has-overlay:after{opacity:0.3;}.kb-image8524_d82f4f-6f img.kb-img, .kb-image8524_d82f4f-6f .kb-img img{-webkit-mask-image:url(https:\/\/novasina.ch\/wp-content\/plugins\/kadence-blocks\/includes\/assets\/images\/masks\/circle.svg);mask-image:url(https:\/\/novasina.ch\/wp-content\/plugins\/kadence-blocks\/includes\/assets\/images\/masks\/circle.svg);-webkit-mask-size:auto;mask-size:auto;-webkit-mask-repeat:no-repeat;mask-repeat:no-repeat;-webkit-mask-position:center;mask-position:center;}<\/style>\n<figure class=\"wp-block-kadence-image kb-image8524_d82f4f-6f size-full\"><img decoding=\"async\" width=\"550\" height=\"549\" src=\"https:\/\/novasina.ch\/wp-content\/uploads\/2025\/09\/Dr-BradyCarter.webp\" alt=\"\" class=\"kb-img wp-image-7576\" srcset=\"https:\/\/novasina.ch\/wp-content\/uploads\/2025\/09\/Dr-BradyCarter.webp 550w, https:\/\/novasina.ch\/wp-content\/uploads\/2025\/09\/Dr-BradyCarter-300x300.webp 300w, https:\/\/novasina.ch\/wp-content\/uploads\/2025\/09\/Dr-BradyCarter-150x150.webp 150w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/figure>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading8524_f9bd23-5e, .wp-block-kadence-advancedheading.kt-adv-heading8524_f9bd23-5e[data-kb-block=\"kb-adv-heading8524_f9bd23-5e\"]{font-size:16px;font-weight:600;font-style:normal;font-family:'Encode Sans Expanded';}.wp-block-kadence-advancedheading.kt-adv-heading8524_f9bd23-5e mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading8524_f9bd23-5e[data-kb-block=\"kb-adv-heading8524_f9bd23-5e\"] mark.kt-highlight{font-size:var(--global-kb-font-size-sm, 0.9rem);font-family:'Encode Sans Expanded';font-weight:400;font-style:normal;color:rgba(77,121,128,0.72);-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading8524_f9bd23-5e img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading8524_f9bd23-5e[data-kb-block=\"kb-adv-heading8524_f9bd23-5e\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<p class=\"kt-adv-heading8524_f9bd23-5e wp-block-kadence-advancedheading has-theme-palette-2-color has-text-color\" data-kb-block=\"kb-adv-heading8524_f9bd23-5e\">Dr. Brady Carter<br><mark class=\"kt-highlight\">Weltweit anerkannter Spezialist f\u00fcr Wasseraktivit\u00e4t<\/mark><br><\/p>\n<\/div><\/div>\n\n<\/div><\/div><\/div><\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Wasseraktivit\u00e4t in Backwaren F\u00fcr Backwaren ist es entscheidend, dass sie sicher bleiben und gleichzeitig ihre erwartete Textur und sensorischen Eigenschaften behalten. Einer der wichtigsten Faktoren, der Qualit\u00e4t und Haltbarkeit von Backwaren beeinflusst, ist die Wasseraktivit\u00e4t. Die Kontrolle der Wasseraktivit\u00e4t in Backwaren kann helfen, verschiedene Reaktionen wie Ranzigkeit, mikrobiellen Verderb oder Ver\u00e4nderungen der Textur durch Feuchtigkeitsmigration&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":8199,"menu_order":25,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"qubely_global_settings":"","qubely_interactions":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"enable","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","iawp_total_views":57,"footnotes":""},"class_list":["post-8524","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Wasseraktivit\u00e4t in Backwaren - Novasina<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/novasina.ch\/de\/anwendungen\/backwaren\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wasseraktivit\u00e4t in Backwaren - Novasina\" \/>\n<meta property=\"og:description\" content=\"Wasseraktivit\u00e4t in Backwaren F\u00fcr Backwaren ist es entscheidend, dass sie sicher bleiben und gleichzeitig ihre erwartete Textur und sensorischen Eigenschaften behalten. Einer der wichtigsten Faktoren, der Qualit\u00e4t und Haltbarkeit von Backwaren beeinflusst, ist die Wasseraktivit\u00e4t. Die Kontrolle der Wasseraktivit\u00e4t in Backwaren kann helfen, verschiedene Reaktionen wie Ranzigkeit, mikrobiellen Verderb oder Ver\u00e4nderungen der Textur durch Feuchtigkeitsmigration...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/novasina.ch\/de\/anwendungen\/backwaren\/\" \/>\n<meta property=\"og:site_name\" content=\"Novasina\" \/>\n<meta property=\"article:modified_time\" content=\"2025-10-14T07:40:44+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/novasina.ch\/wp-content\/uploads\/2025\/09\/Dr-BradyCarter.webp\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data1\" content=\"3\u00a0Minuten\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/novasina.ch\\\/de\\\/anwendungen\\\/backwaren\\\/\",\"url\":\"https:\\\/\\\/novasina.ch\\\/de\\\/anwendungen\\\/backwaren\\\/\",\"name\":\"Wasseraktivit\u00e4t in Backwaren - Novasina\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/novasina.ch\\\/de\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/novasina.ch\\\/de\\\/anwendungen\\\/backwaren\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/novasina.ch\\\/de\\\/anwendungen\\\/backwaren\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/novasina.ch\\\/wp-content\\\/uploads\\\/2025\\\/09\\\/Dr-BradyCarter.webp\",\"datePublished\":\"2025-08-05T10:07:39+00:00\",\"dateModified\":\"2025-10-14T07:40:44+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/novasina.ch\\\/de\\\/anwendungen\\\/backwaren\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/novasina.ch\\\/de\\\/anwendungen\\\/backwaren\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/novasina.ch\\\/de\\\/anwendungen\\\/backwaren\\\/#primaryimage\",\"url\":\"https:\\\/\\\/novasina.ch\\\/wp-content\\\/uploads\\\/2025\\\/09\\\/Dr-BradyCarter.webp\",\"contentUrl\":\"https:\\\/\\\/novasina.ch\\\/wp-content\\\/uploads\\\/2025\\\/09\\\/Dr-BradyCarter.webp\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/novasina.ch\\\/de\\\/anwendungen\\\/backwaren\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/novasina.ch\\\/de\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Anwendungen\",\"item\":\"https:\\\/\\\/novasina.ch\\\/de\\\/anwendungen\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Wasseraktivit\u00e4t in Backwaren\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/novasina.ch\\\/de\\\/#website\",\"url\":\"https:\\\/\\\/novasina.ch\\\/de\\\/\",\"name\":\"Novasina\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/novasina.ch\\\/de\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/novasina.ch\\\/de\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/novasina.ch\\\/de\\\/#organization\",\"name\":\"Novasina AG\",\"url\":\"https:\\\/\\\/novasina.ch\\\/de\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/novasina.ch\\\/de\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/novasina.ch\\\/wp-content\\\/uploads\\\/2025\\\/06\\\/Logoplatzhalter2.png\",\"contentUrl\":\"https:\\\/\\\/novasina.ch\\\/wp-content\\\/uploads\\\/2025\\\/06\\\/Logoplatzhalter2.png\",\"width\":1060,\"height\":120,\"caption\":\"Novasina AG\"},\"image\":{\"@id\":\"https:\\\/\\\/novasina.ch\\\/de\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/ch.linkedin.com\\\/company\\\/novasina-ag\",\"https:\\\/\\\/www.youtube.com\\\/@novasina-ag\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Wasseraktivit\u00e4t in Backwaren - Novasina","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/novasina.ch\/de\/anwendungen\/backwaren\/","og_locale":"de_DE","og_type":"article","og_title":"Wasseraktivit\u00e4t in Backwaren - Novasina","og_description":"Wasseraktivit\u00e4t in Backwaren F\u00fcr Backwaren ist es entscheidend, dass sie sicher bleiben und gleichzeitig ihre erwartete Textur und sensorischen Eigenschaften behalten. 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