| Abstract: | Changes in Capacity and Conductivity of Wheat Bread Crumbs Depending on Storage Times . The present paper describes a method for tracing changes depending on storage time in bread crumbs of wheat bread (toast bread) by means of measuring electric parameters. Comparing results thus obtained with data obtained from tests carried out simultaneously in order to gather sensoric and mechanical texture parameters, significant conformity of the course depending on storage time shows high suitability of the method. The method allows interpretation of relativ changes. |
