Using MR-FTIR and Texture Profile to Track the Effect of Storage Time and Temperature on Pita Bread Staling

Table 1

Physical properties of PB loaves.

Parameter	Mean ± SD
Weight (g)	59.91 ± 2.76
Thickness (mm)	5.76 ± 0.17
Moisture content (% w.b.)	25.91 ± 2.11
Water activity	0.95 ± 0.02
Geometric mean diameter	148.18 ± 2.59
Bulk density (kg/m^3)	336.90 ± 22

of major, medium, and minor diameters.