Dough was prepared, using a straight dough method, on the basis of the method of Lin et al. (2008). After baking, the finished product in tin pan was taken out of the oven, cooled to room temperature for 2 h and weighed. For each type of bread, three loaves were freeze-dried and ground into a coarse powder (0.5 mm) for further analysis. The specific volume (cm3/g) was the bread volume divided by the weight of bread and the bread volume of loaves was determined by the rapeseed displacement method (AACC, 1988). For the storage study, bread samples were sliced and packed in polypropylene bags and stored at 4 °C for 6 days. At days 0, 2, 4 and 6, six slices from each type of bread were randomly taken for TPA measurement.
Dough was prepared, using a straight dough method, on the basis of the method of Lin et al. (2008). After baking, the finished product in tin pan was taken out of the oven, cooled to room temperature for 2 h and weighed. For each type of bread, three loaves were freeze-dried and ground into a coarse powder (0.5 mm) for further analysis. The specific volume (cm3/g) was the bread volume divided by the weight of bread and the bread volume of loaves was determined by the rapeseed displacement method (AACC, 1988). For the storage study, bread samples were sliced and packed in polypropylene bags and stored at 4 °C for 6 days. At days 0, 2, 4 and 6, six slices from each type of bread were randomly taken for TPA measurement.
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