Texture, water activity and moisture sorption of gingerbreads depend on theirs composition. Gingerbreads with different sweeteners and humectants were prepared in lab. The texture of samples was evaluated at 0.590, 0.630 and 0.710 value of water activity by cutting with a blade. Hardness, maximum forces for cutting and other textural characteristics were analysed. The textural parameters were moisture content dependent. The samples with high moisture content were softer than the dryer ones. The glucose syrup and sugar, with a low water affinity, lead to harder gingerbreads when were used in formulations. The maximum force registered during cutting are more suitable for textural analysis than the hardness, the force registered at the end of blade’s travel.
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