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Summary The water vapour sorption isotherms of two cake mixes and of their ingredients were measured to test whether isotherms of mixes could be predicted from those of the ingredients with sufficient accuracy for practical use. Their composition, mainly wheat flour and sugar, accounts for BET type II behaviour up to a w of 0.75, and type III above. Prediction was very poor above 0.75 because of interactions between components, and possibly useful below 0.75, which is the region of greatest interest for defining packaging and storage conditions to maximize shelf‐life of such products.
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LEIRAS et al. (1991) studied this question.
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