Microbiological and sensory quality of stored croissant‐type bakery products depending on external (sorbic acid) and internal (dough,aw value) conditions

The work presents some results from the evaluation of microbiological (total bacterial count, coliform bacteria, moulds and yeasts) and sensory (shape, odour, colour, taste, consistency, crust, soft inside, etc.) quality and of the a_w value and pH during the 90‐day storage (interval of 0, 30, 45, 60, 75 and 90 days) under laboratory conditions at 20 ± 2°C in eight types of the bakery croissant‐type product with the nougat cream differing by the type of dough (brioche, croissant( a_w value of the cream, and by the presence or absence of sorbic acid in the spirit spray applied onto the surface of products. The above‐indicated parameters were examined also in the nougat cream samples (on the zero and 90^th day of storage). The chosen quality parameters permitted the level of the durability influence of croissants depending on external (sorbic acid) as well as internal (recipe, a_w) conditions to be estimated.