*3.2. Steam Release and Temperature Program Assessment*

Attempts to include the steam release in the FDOE led to further fine-tuning of the baking TP. Furthermore, the steam released during baking in the FDOE would certainly have increased *aw* values of the samples (becoming closer to the SIB value).

Once the optimal 3-phase TP was set up, it was decided that the steam would be released in the middle phase rather than the initial or final phases for two different reasons: First, the initial phase was excluded because the most intense chemical leavening of the product takes place during this phase, and water supply would have considerably altered this phenomenon. Second, it was not sensible to introduce steam in the final phase when the biscuits needed to lose water to reach proper dryness. Had this recommendation been disregarded, a product with a higher *aw* would have been obtained, reducing its shelf-life. Additionally, the biscuit would have been sensorially altered, reducing its friability and, therefore, its consumer acceptability.

Following the introduction of steam, four different TP around the optimal one, each consisting of three phases, were included in the FDOE:

150 ◦C (2 min) − 150 ◦C (3 min + STR 40% r.h.) − 140 ◦C (3 min) 150 ◦C (3 min) − 150 ◦C (2 min + STR 40% r.h.) − 140 ◦C (3 min) 160 ◦C (2 min) − 160 ◦C (3 min + STR 40% r.h.) − 140 ◦C (3 min)
