Resilience is the percentage of recoverable energy as the first
compression is relieved and is a dimensionless ratio. TPA results
show that the resilience of fresh white bread was higher and that
of fresh ACM bread was lower. During storage at 4 C, a decrease
in resilience was observed for all stored bread. At day 6, the chewiness
values of stored white bread, ABM bread and PLM bread were
higher than those of ACM bread and HEM bread.