The recommended baking time for the wheat bread was 30 min,
half the wheat bread was baked for an additional 30 min, these
bread turned out burned with a very hard crust indicating a serious
‘‘over-baking’’. In the wheat and the rye bread, a significant difference
was found between the retention of vitD2 and vitD3. Furthermore,
the retention of vitD3 and vitD2 in rye bread of 69% and 73%,
respectively, was significantly different from the retention of 85%and 89% in wheat bread baked for 30 min. The final temperature
measured (104 C) inside the wheat bread baked for 60 min at approx.
170 C was significantly higher than inside the rye bread
(90 C) baked for 60 min at approx. 186 C.
The recommended baking time for the wheat bread was 30 min,half the wheat bread was baked for an additional 30 min, thesebread turned out burned with a very hard crust indicating a serious‘‘over-baking’’. In the wheat and the rye bread, a significant differencewas found between the retention of vitD2 and vitD3. Furthermore,the retention of vitD3 and vitD2 in rye bread of 69% and 73%,respectively, was significantly different from the retention of 85%and 89% in wheat bread baked for 30 min. The final temperaturemeasured (104 C) inside the wheat bread baked for 60 min at approx.170 C was significantly higher than inside the rye bread(90 C) baked for 60 min at approx. 186 C.
การแปล กรุณารอสักครู่..