Structural Recoverability of White Breads Based on the "Cohesiveness" Value From Texture Profile Analysis and the "Compression Force Value" From the American Association of Cereal Chemists (74-09)
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The structural recoverability of white bread was investigated by texture profile analysis (TPA) using the cohesiveness parameters A2/A1 (Area 2/Area 1). Several simple measurements of structural recoverability were proposed using TPA parameters and the method ... ...
