| Summary: | Farinograph is an instrument for wheat flour quality measurement relating to water absorbtion, mixing time and dough stability parameters. During storage of wheat bread several sensory properties change resulting in hardening altered crumbility, usually called staling. This change was measurable by monitoring the water absorbsion behaviour.
This research was an effort to answer the question whether farinograph could he used for monitoring the changing of bread staling during storage as indicated by sensory evaluation. The bread was made of wheat flour, shortening, sucrose, salt, skim milk and water at the portion of 100
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