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The objectives of this work were to characterise on a broad basis the staling process of wholemeal bread and to attempt to find the relationship between the instrumental and sensory measures. During seven consecutive days of bread storage at room temperature, the rheological, sensory and some physico-chemical analyses were carried out. The greatest changes in the instrumental measures, between which...
W pracy scharakteryzowano szybkość czerstwienia czterech rodzajów pieczywa razowego (grahama pszennego i żytniego oraz chleba mieszanego i pszennego razowego) podczas siedmiu dni przechowywania w temperaturze pokojowej. Do pomiaru zmian jakości badanych produktów wykorzystano oceną organoleptyczną, analizy teksturometryczne i niektóre fizykochemiczne. Stwierdzono, że chociaż zmiany oznaczanych wyróżników...
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