摘要：The results are presented of the estimation of sensory quality (shape, odour, colour, taste, consistency, crust, crumb etc.), mould and yeast counts, a w value, and pH in 8 bakery croissant-type products with nougat cream filling during storage under laboratory conditions (20 ± 2°C) for the periods of up to 90 days (0; 30; 45; 60; 75 and 90 days). The products differed in the type of dough (brioche, croissant), the a w value of the cream, and in the presence or absence of sorbic acid in the spirit spray applied onto the surface of the products under investigation. The above-indicated parameters were examined also in the nougat cream samples on day 0 and 90 of the storage. The selected quality parameters permitted to estimate the shelf life of the products in the dependence on various technological conditions (sorbic acid, recipe, a w value).
关键词：croissants; sensory evaluation; moulds and yeasts; a w ; pH; sorbic acid
