The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato).

Foods · 2022 · PMC8775110 · PMID 35053941

Europe PMC DOI

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a slightly increasing trendno p-value reported

Moreover, the results reported in Table 1 show a slightly increasing trend as the storage time increases.

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a decreasing trendno p-value reported

Successively, the environmental humidity in the company warehouse decreases leading to a decreasing trend in flour moisture from sample T2 to sample T6.

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