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- W105062783 abstract "The effect of some additives upon the quality of tin milk loaf storage for 10 days at room temperature was evaluated. A control formulation and another with the addition of the following additives: soya meal enzimatically active (1 %), lecithin (0,25 %) and malt mead (0,2 %) was compared. The responses to evaluate the bread quality were sensorial evaluation, employing the descriptive quantitative analysis and measurements of texture (firmness and cohesivity) with the INSTRON Universal Texturometer. The analysis were performed at 1, 3, 7 and 10 days of storage. The additives succeeded at the same storage time in diminishing significatively the deterioration of most of the sensorial attributes analyzed (hardness feel to touch, cohesiveness, elasticity, molar hardness, adhesiveness to palate, gumminess and chewiness, aroma, taste, freshness, moistness). At 10 days there were significant differences between all the attributes of the control and the additives breads, with the exception of adhesiveness. The instrumental firmness was significativaly lower in additive bread with the exception at 24 hours. It can be concluded that the additive mixture improved the bread quality during the 10 days of storage." @default.
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- W105062783 date "1999-01-01" @default.
- W105062783 modified "2023-09-27" @default.
- W105062783 title "Evaluación del efecto de una mezcla de aditivos sobre la calidad del pan durante su almacenamiento" @default.
- W105062783 hasPublicationYear "1999" @default.
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