Relaxation testBread crumb samples from the centre of the slices were cut into cylinders (25 mm diameter × 20 mm height) and compressed by using a TA-XTplus Texture Analyser (Stable Micro System, Godalming, Surrey, UK). For compression, a cylindrical upper die of 50 mm diameter was used at a cross speed 0.5 mm/s. The strain used was 20% and the whole relaxation experiment lasted 10 min. The obtained stress relaxation curves were normalized and linearied according to the Peleg (1979), and Peleg and Pollak (1982) model, previously applied by Mandala, Karabela, and Kostaropoulos (2007) and by Angioloni and Collar (2009b).