Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder

Table 5

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

Sample	Storage time (d)	C1 (N)	Raman frequency (cm^−1)
4TC	0
	1
	2
	3
	6
4T5	0
	1
	2
	3
	6
4T10	0
	1
	2
	3
	6
4T15	0
	1
	2
	3
	6
48TC	0
	1
	2
	3
	6
48T5	0
	1
	2
	3
	6
48T10	0
	1
	2
	3
	6
48T15	0
	1
	2
	3
	6

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 .