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Multi-domain bakery products are susceptible to moisture migration that potentially poses risk of softening, chemical reactions, and microbial growth. Various models have been developed to elucidate the dynamic of moisture migration between the components. These models help assess the influence of factors such as the presence of an edible barrier, air gap, surrounding air, permeable packaging, and contact conditions, leading to enhanced strategies for mitigating moisture migration. This review aims to summarize the mechanisms and key factors of moisture migration, compare recent models, discuss the impact of moisture migration on product quality, and to evaluate different prevention methods and their applicability to multi-domain bakery products.
Nugrahedi et al. (Sat,) studied this question.