Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder

Table 4

Staling of Spianata bread: data from texture analysis and Raman spectroscopy.

Sample	Storage time; (d)	Distance to break; (mm)	Raman frequency; (cm^−1)
4TC	0
	1
	2
	3
	6
	10
4T5	0
	1
	2
	3
	6
	10
4T10	0
	1
	2
	3
	6
	10
4T15	0
	1
	2
	3
	6
	10
48TC	0
	1
	2
	3
	6
	10
48T5	0
	1
	2
	3
	6
	10
48T10	0
	1
	2
	3
	6
	10
48T15	0
	1
	2
	3
	6
	10

Mean data for each column followed by different lowercased letters within each batch and capital letters within each storage time differ significantly according to Duncan’s multiple range test at .