Figures & data
Figure 1 Effect of baking time (10, 15, 20, 25 min at 230°C) on pasting behavior of rye bread crumbs with (below) and without Ca-propionate (above) (C: control group).
Table 1 Rye bread crumb amylograph characteristics, volume yield, aw and softness values of breads at different baking times (mean ± S.D).
Table 2 Effect of antimicrobial additive (Ca-propionate) on pasting properties, volume yield, aw and softness of rye bread crumb (mean ± S.D)Footnote a.
Table 3 Effect of initial baking time on pasting properties, volume yield, aw and softness of rye bread crumb (mean ± S.D)Footnote a .
Table 4 Effect of intermediate storage time on pasting properties, volume yield, aw and softness of rye bread crumb (mean ± S.D)Footnote a .
Figure 2 Effect of initial baking times (10 min (o), 15 min (□), 20 min (▵)) on changes in bump area of rye bread crumb during storage. (C: control group).
Figure 3 Effect of initial baking times (10 min (o), 15 min (□), 20 min (▵)) on changes in peak viscosity of rye bread crumb during storage. (C: control group).
Figure 4 Effect of initial baking times (10 min (o), 15 min (□), 20 min (▵)) on changes in water activity of rye bread crumb during storage. (C: control group).
Figure 5 Effect of initial baking times (10 min (o), 15 min (□), 20 min (▵)) on changes in bread crumb softness of rye bread crumb during storage. (C: control group).
