activity over the storage period from 0.97 to 0.96. There was no significant impact of edible film type or drying method on water activity and moisture content of bread crust samples. On the contrary,the drying method affected significantly (p < 0.05) the water activity and residual water content of bread crumb, with the oven temperature drying step inducing the highest reduction in water content. However, similarly to the bread crust samples, the composition of the film did not result in any major changes to the bread crumb samples. Our results are generally in accordance with the findings of Altamirano-Fortoul, Le-Bail, et al. (2012) and Altamirano-Fortul, Moreno-Terrazas, et al. (2012) who reported
that the application of an edible coating containing spray dried probiotic microcapsules did not modify significantly the moisture transport phenomena in probiotic thick crust bread.
activity over the storage period from 0.97 to 0.96. There was no significant impact of edible film type or drying method on water activity and moisture content of bread crust samples. On the contrary,the drying method affected significantly (p < 0.05) the water activity and residual water content of bread crumb, with the oven temperature drying step inducing the highest reduction in water content. However, similarly to the bread crust samples, the composition of the film did not result in any major changes to the bread crumb samples. Our results are generally in accordance with the findings of Altamirano-Fortoul, Le-Bail, et al. (2012) and Altamirano-Fortul, Moreno-Terrazas, et al. (2012) who reportedthat the application of an edible coating containing spray dried probiotic microcapsules did not modify significantly the moisture transport phenomena in probiotic thick crust bread.
การแปล กรุณารอสักครู่..