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Staling of white wheat bread produced from frozen part-baked bread (PBB) of different fermentation times (90–120–420min) and fiber contents (6% wheat bran and 6% wheat bran +2% inulin) was studied. Volume, texture, crumb and crust water content, water activity and crumb thermal properties (including Tm′ and Tg′) were measured after thawing and final baking. The results confirmed that typical freezing...
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