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What is Brown Pan Bread Shelf Life Analysis about?
This document compares three approaches to estimating the sensory shelf life of brown pan bread made with different enzymes using consumer data from Spain and Uruguay. The approaches are: acceptability limit, failure cut-off point methodology, and survival analysis. Four batches of bread were made - one without enzymes and others with added maltogenic amylase, xylanase, or a mixture. Results showed the enzyme mixture extended shelf life best for Uruguayan consumers, while amylase alone worked best for Spani
- Author
- DianaPariPerez
- Language
- EN