Journal of Food Quality / 2018 / Article / Tab 5

Research Article

Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder

Table 5

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

SampleStorage time (d)C1 (N)Raman frequency (cm−1)

4TC0
1
2
3
6

4T50
1
2
3
6

4T100
1
2
3
6

4T150
1
2
3
6

48TC0
1
2
3
6

48T50
1
2
3
6

48T100
1
2
3
6

48T150
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 .

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