Water activity and moisture sorption of gingerbreads are important and depend on theirs composition. The ingredients which have the higher influence on these properties are sugars, and could be improved, also, by inclusion of humectants in recipe. The gingerbread samples were prepared with sucrose, honey, invert sugar and glucose syrup. In some recipes were included glycerol and sorbitol, as humectants. The sorption properties of gingerbreads were improved by replacing sucrose with honey and invert syrup. Honey and invert syrup had the same influence on moisture sorption. The water sorption decreased by replacing sucrose with glucose syrup (DE 65). glycerol The water uptake increased very little by adding 0.9%. The sorption properties of gingerbreads were slightly improve through replacing 8.8% of sweeteners with sorbitol.
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