a decreasing trendp > 0.05
The degree of cohesiveness showed a decreasing trend during storage and all breads showed a similar degree on the day of baking ( p > 0.05).
The degree of cohesiveness showed a decreasing trend during storage and all breads showed a similar degree on the day of baking ( p > 0.05).
Gumminess demonstrated an increasing trend during storage and all the breads showed statistically similar levels on the day of baking.