Research Article

Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums

Table 6

Shear force values of breads.

SamplesShear force after 0 h of storage, Shear force after 24 h of storage, Shear force after 48 h of storage,

Con
P(3)
S(5)

Con: control without any gums, P(3): dough with 3% Persian gum, and S(5): dough with 5% salep. Values are the mean ± standard deviation ( ). Values with different letters in each column are significantly different ( ).