Table 4.
Firming rates for different storage conditions and bread types after normalization. The results are shown in the table in terms of the firming rate, defined as the slope of the linear model ( ± STD, n = 3).
| Norm. Firming Rate of Pan Wheat Bread (N/d) | Norm. Firming Rate of Mixed-Type Sourdough Bread (N/d) | |||
|---|---|---|---|---|
| PE-layered microperforated paper bag (21.3 ± 0.4 °C) | 0.46 ± 0.07 | (R² = 0.84) | 0.34 ± 0.04 | (R² = 0.90) |
| Bread box (22.0 ± 0.5 °C) | 0.24 ± 0.06 | (R² = 0.61) | 0.33 ± 0.03 | (R² = 0.93) |
| Plastic bag (21.9 ± 0.5 °C) | 0.26 ± 0.03 | (R² = 0.92) | 0.24 ± 0.01 | (R² = 0.98) |
| Plastic bag (8.2 ± 0.2 °C) | 0.37 ± 0.07 | (R² = 0.76) | 0.36 ± 0.04 | (R² = 0.89) |